Creamy Harissa Sausage Pasta

While the sausages cook, halve, peel and thinly slice the onion into half moon shapes. Peel and grate the garlic (or use a garlic press). Quarter the tomatoes. Trim the spring onion and thinly slice. When the water is boiling, add the rigatoni and simmer until tender, 12 mins. Once cooked, drain the pasta in a colander, pop back in the pan and drizzle with oil to stop it sticking together.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion and fry until softened, stirring occasionally, 5-6 mins. Add the garlic, tomatoes and harissa paste and cook, stirring until the tomatoes have softened slightly, 2-3 mins. Pour in the water (see ingredients for amount), stir together, reducing the heat if necessary. Simmer until the sauce has reduced by half, 3-4 mins.

Once the liquid has reduced, stir in the creme fraiche, bring to the boil, then remove from the heat. Have a quick tidy up now if your sausages haven't quite finished cooking! When the sausages are cooked, remove from the oven and carefully slice into 2cm wide rounds on a board using a knife and fork.

Add the sausages to the sauce and stir to combine. Taste and add salt and pepper if necessary. Warm the sauce through if you feel it needs it, 1-2 mins. Add the drained pasta and half the olives. Mix everything together until well combined.Tip: Add a splash of water if the sauce looks a little dry.