Sausage Stuffing Inspired Pasta

Pick the sage leaves from their stalks (discard the stalks). Peel and grate the garlic (or use a garlic press).

Halve, peel and chop the onion into small pieces. 

Heat a drizzle of oil in a large pan on medium-high heat.

Once hot, add the sage leaves in a single layer. Fry until crispy, 1-2 mins. 

Transfer to a plate lined with kitchen paper.

Return the pan to a medium-high heat with a drizzle of oil if needed.

Once hot, add the onion, paprika, oregano, beef and pork meat. Fry until everything's browned, 5-6 mins.

Use a spoon to break the mince up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat. The mincet is cooked when no longer pink in the middle.

Add the garlic to the pan and cook for 1 min.

Stir in the stock, spinach and creme fraiche and bring to the boil, then turn the heat down and cook until the spinach is wilted and the sauce has slightly thickened, 3-4 mins.

Once thickened, stir through the cooked rigatoni. Add a splash of water if it's a little too thick.Season to taste with salt and pepper.