Put a large saucepan of water on to boil with 1/2 tsp salt for the pasta. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the sausage meat to the pan and cook until browned, 5-6 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.

Add the onion to the sausage and cook until softened, 4-5 mins, stirring occasionally. Add the garlic, then stir and cook until fragrant, 1 min. Stir in the tomato puree and cook for a further 2 mins.

Pour the chopped tomatoes, chicken stock powder and sugar (see ingredients for amount) into the pan. Stir together and bring to a simmer. Allow to cook until reduced and thickened, 12-15 mins. Season to taste with salt and pepper. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.

While the ragu simmers, add the pappardelle (see ingredients for amount) to the boiling water and bring back to the boil. Cook until tender, 10 mins. Once cooked, drain the pasta in a colander and drizzle over a little olive oil to stop it sticking together.

Add the cooked pasta to the ragu and stir through half the parsley and half the grated hard Italian style cheese. Toss together. TIP: Add a splash of water if it looks dry. Share between your bowls and top with the remaining parsley and cheese. Enjoy!