a) Fill and boil your kettle.

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

c) Once hot, add the sausage meat and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks (keep it quite chunky). IMPORTANT: Wash your hands and equipment after handling raw meat. The sausage meat is cooked when no longer pink in the middle.

a) Fill a large saucepan on high heat with the boiling water and add 1/2 tsp salt.

b) Add the penne and bring back to the boil. Cook until tender, 12 mins. 

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

a) Once the sausage meat has browned, drain and discard any excess fat.

b) Add the cider vinegar and allow it to evaporate for 30 secs.

c) Stir in the sun-dried tomato paste and cook for 1 min.

a) Add the finely chopped tomatoes, chicken stock paste, sugar and water for the sauce (see pantry for both amounts) to the frying pan.

b) Stir and bring to the boil, then lower the heat.

c) Simmer until thickened, 5-6 mins. 

a) When the sauce has thickened, stir through the spinach a handful at a time until wilted and piping hot, 2-3 mins.

b) Season to taste with salt and pepper if needed.

a) Add the cooked penne to the sausage sauce, along with half the cheese.

b) Toss together until combined.

c) Serve your sausage penne in bowls finished with a sprinkling of the remaining cheese.

Enjoy!