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Creamy Sausage Pasta

Perfect for a winter’s night, it is impossible to have only one bowl of this comforting dish. I like this with a traditional sausage, but it would be delicious with flavoured sausages as well.

MAIN INGREDIENTS

500ml (17fl oz) water (or use stock and leave out the stock cubes)

500ml (17fl oz) whole milk

400g (14oz) linguine, broken in half

2 stock cubes

350g (12oz) sausage meat (removed from the casings)

½ onion, chopped

2 garlic cloves, minced

1 red pepper, chopped

salt and pepper, to taste

FINISHING TOUCHES

100g spinach, chopped

1 large spoonful of crème fraîche

Parmesan cheese, to garnish

1 Add all the main ingredients to a large pot and bring to the boil. Reduce to a medium heat and cook, breaking up the sausage and stirring often.

2 Once the pasta is al dente and most of the water is absorbed (approximately 15 minutes after boiling), stir in the spinach and crème fraîche. Garnish and serve.

Creamy Sausage Pasta