Ingredients

Zafarelli Fettuccine No. 12 500g
3 tbsp olive oil
2 cloves garlic, sliced
500g Italian pork sausages, meat squeezed out of casings
300g baby spinach
250g cherry tomatoes, halved
5 tbsp freshly chopped parsley
1 tsp chilli flakes (optional)
1-2 cups reserved pasta water

Method

1. Bring a large pot of salted water to the boil and cook pasta according to packet directions.
2. Meanwhile, heat olive oil in a large frying pan over medium heat. Add garlic and cook for 10 seconds until fragrant.
3. Add the sausage meat in small pieces and cook for 5-7 minutes, stirring occasionally, until golden and cooked through.
4. Add cherry tomatoes, half the parsley and chilli flakes (if using). Cook for 2-3 minutes until the tomatoes begin to soften.
5. Add baby spinach and cook for 1 minute until just wilted.
6. Transfer the cooked fettuccine directly into the pan, allowing a little pasta water to come with it. Toss well to combine.
7. Add reserved pasta water a little at a time until the pasta is glossy and evenly coated.
8. Serve immediately with freshly grated parmesan and the remaining parsley.