Ingredients

• 6 chunky sausages
• 2 white onions, peeled
• 2 handfuls of mushrooms
• 4 dollops of crème fraiche
• a handful of fresh spinach, chopped
• a handful of grated cheddar cheese
• few springs of fresh parsley, chopped
• bow-tie pasta (300-400g)
  
  

Recipe

preheat a grill to pretty much as hot as it will go and bring a large pan of slightly salted water to the boil.
prick the sausages and lay on a grill pan then cook for about 2-3 minutes on each side until golden on the outside and cooked in the middle.
cook the pasta in the boiling water according to the packet instructions until the bow-ties are just cooked.
slice the onions and roughly chop the mushrooms.
fry the onions in a deep saucepan with oil for 3-4 minutes then add the mushrooms and cook for a few more minutes until the mushrooms are squidgy.
chop the hot cooked sausages up into bite-sized pieces and add to the onion and mushroom mix.
tip in the crème fraiche, spinach, cheddar and chopped parsley to the pan to warm through.
mix the cooked and drained pasta into the sauce and divide into 4 bowls.

serves 4.