• Boil the kettle. Half-fill a large saucepan with boiling water and a pinch of salt. • Cook fusilli in the boiling water, over high heat, until ‘al dente’, 12 minutes. • Reserve some pasta water (1/4 cup for 2 people/ 1/2 cup for 4 people), then drain and return fusilli to the pan. Cover to keep warm. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• While the pasta is cooking, finely chop garlic. • Squeeze herbed pork sausage meat out of its casing and place in a bowl.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix until softened, 4-5 minutes. • Add the sausage meat and cook, breaking up with a wooden spoon, until browned, 5-6 minutes. • Add garlic, Nan's special seasoning and tomato paste and cook until fragrant, 1 minute. • Stir through cream (see ingredients), baby leaves, reserved pasta water and the brown sugar, until reduced slightly, 1-2 minutes. Remove pan from heat, then stir through fusilli.

• Divide Nan’s creamy pork sausage fusilli between bowls. • Sprinkle with grated Parmesan cheese to serve. Enjoy! Little cooks: Add the finishing touch and help sprinkle over the cheese!