Method

• Start by 2/3 filling a large pot with heavily salted water and bring to a rolling boil
• Meanwhile heat a large fry pan up with a dash of oil, and remove the meat from the sausages by simply squeezing the meat out so they form little meatballs
• Add them to the fry pan and cook for a couple of minutes or until golden, add the onion and cook for a couple of minutes, add the garlic, and tomatoes and toss through with the sausage
• Allow to fry for another minute so the tomato starts to colour and caramelises a little, add ¼ cup water to loosen up the tomatoes and to get all the tasty bits off the bottom, reduce until thick and glossy
• Add the pasta to the boiling water and give a brief stir to ensure it doesn’t stick
• If using fresh pasta it will only take about 3-5 minutes (always check the packet for times), if using dried it will take considerably longer
• When your pasta is cooked drain away 90% of the cooking liquid and reserve the remaining
• Add your spinach or greens to the sausage mixture and toss well to combine, add the pasta and a little of the cooking water this will loosen the sauce so that it clings comfortably to the pasta – add more liquid if needed
• Season well with salt and fresh ground pepper and generously grate over plenty of parmesan cheese
• Serve immediately