The dish with the spicy sausage // Harissa Rigatoni w/ Spiced Sausage & Confit Lemon

The perfect weeknight meal or the chance to use leftovers in the fridge. Done in 20 minutes.

The trick to getting this right is thickening the sauce with the starch in the pasta water.

"I'd pay for this" - Review is still pending.

The best pasta type to use is one that can encase the sauce. For this recipe, I'd recommend rigatoni followed by orecchiette and then maybe cavatelli.

Ingredients (Serves 3)

• 2 handfuls rigatoni

• 1 tub single cream

• 2 tsp harissa paste

• 2 handfuls spinach

• 2 confit lemons, flesh removed, sliced

• 3 pork sausages, casing removed

• Handful toasted breadcrumbs

Method

1. Bring your pan to a medium heat, once there, tear away pieces of the sausage and add to the pan. Cook until both sides have a sear but aren't fully cooked through. Set aside.

2. Bring your kettle to the boil and whilst this is happening, turn the heat down slightly on the pan and add your harissa paste, then cook out. If pan is starting to burn slightly then your heat is too high so just add a bit of hot water and turn down a smidge.

3. Add your cream to the harissa paste and stir to combine, then add the spinach to wilt.

4. Once wilted, add the confit lemon, sausages and cook through.

5. Slowly bring back to the boil without reducing too much of the cream and add the pasta, along with a few ladles of the starch water.

6. Add salt and cook until the sauce is thick enough to coat the back of a spoon.

7. Finish with crispy breadcrumbs and a splash of extra virgin olive oil

Dig in straight away and try your best to not go back for seconds,