Ingredients | Serves 4-5

400g sausages, casings removed 

Sundried tomato oil

1 onion, diced

4 large cloves garlic, minced

2 sprigs rosemary, finely chopped

2 bay leaves

Approx 2 tbsp tomato paste

900ml chicken stock

1 tin tomatoes

Salt and pepper 

100g short pasta 

300g cannellini beans 

160g spinach 

Double cream & parmesan (measure with your heart)

To serve: I like to serve with a drizzle of olive oil, black pepper and a little more parmesan 

Method

1. First roll the sausage meat into little meatballs 

2. Place a dutch oven on a medium heat, add a drizzle of sundried tomato oil and add the meatballs. Leave them until they caramelise on one side and then stir (dont worry if some break)

3. When both sides are browned, set aside. Reduce the heat and add the onion and garlic with a pinch of salt. Stir well and return the lid (add a little more oil if necessary) cook slowly for about 5 minutes until nice and soft. 

4. Increase the heat back to medium. Stir in tomato pasta and herbs. Make sure you scrape of any caramelised bits at the bottom of the pan because its full of flavour

5. Pour in the chicken stock followed by tin tomatoes. Bring to a simmer and season with salt and pepper. 

6. Add the pasta and the sundried tomatoes. Cook for a couple of minutes until the pasta begins to soften and then add the spinach and the beans. 

7. Stir occasionally so that the pasta doesn't stick to the bottom of the pan. 

8. When the pasta is al dente remove the pan from the heat. 

9. Stir in the cream and parmesan and make sure it's seasoned to your liking. 

10. Serve with a drizzle of olive oil, black pepper and extra parmesan if you fancy.