Name: Sausage, spinach and chilli pasta
Total time: 25 min
Yield: 2
Ingredients: 1 tbsp olive oil; 2 sausages; 3 garlic cloves, thinly sliced; pinch of dried chilli flakes; 2 tsp Dijon mustard; 250g baby spinach; 200g spaghetti or rigatoni; parmesan, grated, to serve

A bowl of rigatoni pasta with spinach and meat, with a plate of parmesan in the background on a white cloth

1 tbsp olive oil
2 sausages
3 garlic cloves
thinly sliced
pinch of dried chilli flakes
2 tsp Dijon mustard
250g baby spinach
200g spaghetti or rigatoni
parmesan
grated, to serve

Method

step 1
Heat the olive oil in a frying pan and squeeze the meat of the sausages from their casings into the pan. Fry over a medium-high heat for 3-4 minutes or until crisping up.
step 2
Add the garlic and dried chilli flakes and fry for another minute. Then stir in 2 tsp of dijon mustard, 100ml of double cream and 250g of baby spinach, and bubble for a few minutes to wilt and thicken the sauce. Season.
step 3
Cook the pasta in a large pan of lightly salted boiling water following pack instructions, then drain, reserving some of the pasta cooking water.
step 4
Tip into the sauce along with 3-4 tbsp of the cooking water and toss to combine. Divide between two bowls and grate over some parmesan to serve.