Sausage ragu

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Step 1

Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry a pinch of salt and add the garlic, chilli and rosemary, and cook for 1 min. Tip in the tomatoes and sugar, and simmer for 20 mins.

Step 2

Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.

Step 3

Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.