Sausage and Tomato Pesto Pasta

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the sausage meat and cook, whilst breaking up into roughly 2cm chunks with a wooden spoon. Stir and cook until browned, 6-7 mins.

Pour the finely chopped tomatoes, tomato purée and water (see ingredients for amount) into the pan with the sausage meat. Mix together, reduce the heat to medium- low and simmer until thick and tomatoey, 12-15 mins. Stir occasionally.

Once the sauce is simmering, pop the broccoli on the top shelf of your oven to roast until soft and charred at the edges, 10-12 mins. Add the penne to the pan of boiling water and cook until al dente, around 7-8 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle.

Once the wheat pasta is cooked, drain it in a colander and add it to the pan with the ragu along with two-thirds of both the cheese and the pesto. Stir together until combined. Taste and add salt and pepper if needed.