Sausage and spinach pasta

Method

Bring a large saucepan of salted water to the boil. Meanwhile,
heat a large non-stick frying pan over a high heat. Add the sausage chunks and cook for 5min until tinged golden brown. Remove from the pan and set to one side.

Add the pasta to the boiling water. Stir and bring back to the boil, then simmer for 10-12min, or according to the instructions
on the packet, until al dente.

While the pasta is cooking, heat the oil in the frying pan over a medium heat and stir-fry the leek for 5min until softened. Stir in the garlic and cook for 1-2min.
Return the sausages to the pan with the peppers and pour in the stock. Bring to the boil, stirring, then reduce the heat to low and simmer for a few minutes until the sauce reduces slightly.

Drain the pasta and return to the saucepan. Add the sausage mixture and fold in the spinach, basil and half of the parmesan. Cover and leave to stand a few minutes, until the spinach wilts. Serve sprinkled with the remaining parmesan.