Sausage Stuffing Inspired Pasta

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sage leaves in a single layer. Fry until crispy, 1-2 mins. 

Transfer to a plate lined with kitchen paper.

When your pan of water is boiling, add the rigatoni and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, pop the (now empty) frying pan back on medium-high heat with a drizzle of oil if needed.

Once hot, add the onion and sausage meat. Fry until everything's browned, 5-6 mins.

Use a spoon to break the sausage meat up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausage meat is cooked when no longer pink in the middle.

Add the garlic to the pan and cook for 1 min.

Stir in the chicken stock paste, spinach and water for the sauce (see pantry for amount). Bring to the boil, then turn the heat down and cook until the spinach is wilted and the sauce has slightly thickened, 3-4 mins.

Once thickened, stir through the cooked rigatoni, cheese and creme fraiche until everything's piping hot.

Add a splash of water if it's a little too thick.