Ingredients | Serves 4 

2 tbsp olive oil 

1 white onion, diced

4 cloves garlic, minced

1 tbsp fresh sage finely chopped

1 tbsp fresh rosemary finely chopped 

1 tsp chilli flakes

2 tbsp tomato paste

1.2L chicken stock

1 tin tomato ( I used mutti)

2 tbsp cider vinegar 

120g small dried pasta (I used mezzi rigatoni) 

5 sausages, cooked and sliced 

10 sundried tomatoes, sliced

100g spinach 

1 tin cannellini beans, drained 

130ml creme fraiche or double cream 

Serve with: chilli oil, grated parmesan and black pepper 

Method

1. Place a deep saucepan or dutch oven on a medium heat and add the olive oil followed by the onion. Cover with the lid and once they start to sweat, stir in the garlic. Return the lid and saute until soft.  

2. Stir in the herbs, chilli flakes and tomato paste and let these infuse for a couple of minutes. 

3. Add the chicken stock, tin tomatoes and cider vinegar, bring to a simmer. Let this simmer gently for about 8-10 minutes. 

4. Stir in the pasta and cook until al dente before adding the sundried tomatoes, sausages and spinach. 

5. Remove from the heat and stir in the creme fraiche/ cream (if the creme fraiche is still cold then temper with some soup in a separate bowl. 

6. Serve straight away with a gratin of parmesan, black pepper and a drizzle of chilli or extra virgin olive oil.