Cheesy Sausage & Broccoli Spaghetti

Heat a drizzle of oil in a large frying pan on a medium-high heat. When hot add the sausage meat and fry until browned, 4-5 mins. Break it up with a spoon as it cooks. When brown add the broccoli florets, turn the heat down to medium and cook until the broccoli starts to soften, 3-4 minutes . Add the garlic and half of the chilli (add less if you don't like heat). Cook for a further minute.

Meanwhile, when the water is boiling, add the spaghetti (see ingredients for amount). Cook until tender, 8 mins, then drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Add the water (see ingredients for amount), chicken stock powder and the grated Cheddar to the pan with the sausage meat etc. Stir to melt in the cheese and bring to the boil. Add the creme fraiche and turn down to a simmer. cook until the broccoli is tender, 5-6 mins. Stir in half the hard Italian cheese.

When the sauce is ready add the drained spaghetti to the frying pan and mix well to coat the spaghetti in the sauce, warm through until piping hot, 2-3 minutes. IMPORTANT: The sausage meat is cooked when no longer pink in the middle. Taste and add salt and pepper if you feel it needs it.