Spicy Pork and Spinach Ragu

a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Add the sausage meat to the pan and cook until it starts to brown, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat.

a) Meanwhile, add the pappardelle to your pan of boiling water and bring back to the boil.
b) Cook until tender, 10 mins.

a) While the pasta cooks, add the garlic and the chilli flakes to the pan with the sausage meat. TIP: Add less chilli if you don't like too much heat. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Add the chopped tomatoes, chicken stock paste, sugar (see ingredients for amount) and tomato puree to the pan.
b) Stir together and simmer until slightly thickened, 5-6 mins.
c) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.