1). Put a large saucepan of water with a pinch of salt on to boil for the pasta.

2). Halve, peel and thinly slice the onion.

3). Roughly chop the parsley (stalks and all).

1). Put a splash of olive oil in a frying pan on medium-high heat.

2). Add the onion and Tuscan sausage meat to the pan.

3). Use a wooden spoon to break it up and fry until the meat starts to brown, 4-5 mins.

1). Add the easy garlic and a pinch of chilli flakes to the pan.

TIP: Some like it hot, but if that's not you then go easy on the chilli flakes!

2). Cook for a few minutes to make sure the onion softens.

1). Add the pappardelle to your pan of boiling water.

2). Cook the pasta until it is 'al dente', about 6 mins.

TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle.

1). Add the chopped tomatoes and tomato purée to your pan. Simmer for 5 mins.

2). After 5 mins add the spinach and stir in. Cook until the spinach has wilted and the ragu has thickened, another 2-3 mins.

TIP: Add a sprinkle of sugar too (if you have some) It will really lift the flavour of the tomatoes. IMPORTANT: The sausage meat is cooked when it is no longer pink in the middle.

1). Drain the pasta and return it to the pan with a little olive oil to stop it sticking. When ready add it to your ragu along with half the parsley.

2). Season to taste and serve with a sprinkling of hard Italian cheese and the remaining parsley on top. ENJOY!