Venison Sausage Pasta with tomatoes and spinach

This is a super easy supper to make and the best part is……….. it only uses one pan!

You will need for a family of 4:

olive oil

1 packet of Pitscandly Farm Venison Sausages

1 onion diced finely

4 cloves of crushed garlic

1 tins of chopped tomatoes

1 jar of passata sauce

1 can of sweetcorn

1 chicken stock cube (dissolved per packet instructions; usually in 500ml of boiling water)

1/2 teaspoon of lazy chilli (more if you like it spicy!)

350g of dried pasta

6 handfuls of fresh spinach

3 tbsp creme fraiche

parmesan cheese to finish

METHOD

1. Add a good slug of olive oil to a large pan with a lid and heat it up. Once hot, add the sausage meat (either squeeze the meat out of the sausage skin or simply chop up the sausages into small pieces) and brown it for around 5 mins.

2. Add the onions and garlic and cook for another 5 mins. Then add the can of chopped tomatoes, passata, chicken stock, lazy chillies, sweetcorn and dried pasta. Stir it well and cover with the lid. Allow it to boil and pop the pan in the baking oven of the Aga (or just let it simmeron the hob) for 15 mins.

3. Now add the spinach and mix well into the pasta. Return to the oven for another 5 mins (or until the pasta is cooked). Remove it from the heat and stir in the creme fraiche one tablespoon at a time until it is thick and creamy. Season and top with the parmesan cheese.

4. Enjoy with a warming glass of red wine and relax knowing there is just one pan to wash up!

Helpful Hint: I doubled the receipe and then froze the extra in portions of 2 as emergency suppers over the Winter. Make sure you freeze it with plenty of sauce and when you need it, defreeze it thoroughly and bring it to the boil, and voila, Domestic God or Goddess Status achieved.