I’m interupting my Colombia travels and social media detox to bring you this delicious pasta dish (a tweak on a @jamieoliver classic). Ideally make the sauce on the weekend, and serve with pasta (or any carb really, it works just as well with a jacket potato) during the week. Right, back to no Instagram…
Takes 30 minutes, makes 4 work lunches

INGREDIENTS

4 pork sausages (at least 80% pork content ideally)
A big red onion, finely sliced
2 cloves of garlic, minced
A tablespoon of fennel seeds
A tablespoon of dried oregano
A red chilli, finely diced
A large glass of white wine
A big handful of frozen peas
A big handful of spinach
A big spoonful of creme fraiche
1 lemon
A handful of parsley
Parmesan
Olive oil
Salt and pepper
Wholemeal pasta, approx 80g per portion, to serve

METHOD

1) Put a saucepan on a medium heat. Squeeze the sausage meat from its casing into the pan along with a touch of olive oil. Cook on a medium heat until dark and crispy; break up the sausage meat with a wooden spoon, you want it to resemble mince.
2) Turn the heat down, add the onions, garlic, fennel seeds, oregano and chilli, and cook out slowly for 10 minutes or so until soft.
3) Pour over the white wine, add the peas and spinach, and cook out for another 5-10 minutes. Meanwhile put your pasta on, and cook until al dente.
4) Finish the sauce with the creme fraiche, parsley and a fine grating of lemon zest. Check the seasoning.
5) Fold the sauce through hot pasta and serve with parmesan.