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 pot of salted water to the boil and cook pasta as per packet directions.
2. Meanwhile, heat olive oil in a frying pan, add garlic for 10 seconds.
3. Add sausage meat in little balls and fry off for 5 minutes or until golden, add half of the chopped parsley and chilli flakes (if using).
4. Drag cooked fettuccine from the pasta pot into the pan bringing some pasta water with the pasta. Stir to combine and add more pasta water if needed.
5. Serve with freshly grated parmesan and the remaining fresh parsley.