What she’d tell you
Take the sausages out of their skins and they stop being sausages and become the best meat sauce you can make in half an hour. Nobody at my table has ever guessed.
What you need
Written for 4. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Put a large pot of well-salted water on to boil. Split the sausage skins with a knife and squeeze the meat out into rough lumps.
Fry the sausage meat in the olive oil over medium-high for 7 minutes, breaking it up, until deeply browned.
Add the onion and cook 5 minutes until soft, then the garlic for 1 minute.
Cook the pasta a minute short of the packet time. Save a cup of the water before you drain it.
Pour the cream into the sausage pan and let it bubble for 2 minutes. Stir in the spinach until it wilts.
Add the pasta, the parmesan and a splash of pasta water, and toss until glossy. Loosen with more water if it tightens.
If you haven’t got it
Sausages
ground pork with a good pinch of fennel seed
Cream
crème fraîche, stirred in off the heat
Keeping it
Two days in the fridge.
Low heat with a splash of milk, tossed until it loosens.
