a) Put a large saucepan of water with 0.5 tsp of salt on to boil for the pasta. b) Roughly chop the parsley (stalks and all). c) Peel and grate the garlic (or use a garlic press).

a) Heat a splash of oil in a large frying pan on medium-high heat. b) Sausage meat to the pan and cook until it starts to brown, 4-5 mins. c) Break it up with a wooden spoon as it cooks.

a) Meanwhile, add the pappardelle to your pan of boiling water. Cook the pasta until it is 'al dente', about 10 mins. Tip: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle.

a) Add the garlic and a pinch of chilli flakes to the pan with the sausage meat. Tip: Some like it hot, but if that's not you then go easy on the chilli flakes!

a) Add the chopped tomatoes and tomato puree to your sausage mixture. b) Stir together and simmer for 5 mins. c) After 5 mins add the spinach in, a handful at a time and stir it in. Cook until the spinach has wilted and the sauce has thickened, another 2-3 mins. Tip: Add a sprinkle of sugar too (if you have some) It will really lift the flavour of the tomatoes.

a) Once cooked, drain the pasta in a colander, pop back in the pan and drizzle over a little olive oil to stop it sticking together. b) Add the pasta to your ragu along with half of the parsley. Season to taste with salt and pepper. c) Serve on plates and top with the remaining parsley and the hard Italian cheese. Buon appetito!