SAUSAGE RAGU

Heat a splash of oil in a largenon-stick frying pan and add 400g skinned sausages. Cook for5 minutes, breaking them into small pieces with a wooden spoon as you go. Once browned set to one side. Add 200g sliced mushrooms, 3 chopped garlic cloves and a sprig of rosemary. Cook for 5 minutes, stirring occasionally.

Return the sausages to the pan and add a 400g can chopped tomatoes, 1 tbsp tomato purée, ½ tsp sugar and 200ml water. Bring to the boil and then simmer for 15 minutes until rich. Stir in 75g pitted black olives and season to taste. Cook 400g short pasta according to the pack instructions. Drain and divide among four warmed pasta bowls and spoon the ragu over. Serve with grated Parmesan.