Creamy Gochujang Sausage & Leek Tortiglioni

Boil a kettle

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Peel and finely slice (don't chop!) your garlic

Trim, then finely slice your spring onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil

Once hot, add 2/3 of the sliced garlic (save the rest for later!) and cook for 2-3 min or until golden and crispy

Tip: Watch the garlic like a hawk to make sure it doesn't burn!

Once golden, transfer the garlic to kitchen paper, set aside and reserve the pan for later – this is your crispy garlic

Add your tortiglioni to a pot of boiled water with a pinch of salt and bring to the boil over a high heat

Cook for 8-10 min or until cooked with a slight bite

Once done, drain the tortiglioni, reserving a cup of the starchy pasta water and set aside until later

While the tortiglioni is cooking, return the reserved pan to a high heat with a drizzle of vegetable oil

Once hot, add your sausage meat (remove the paper if required!) to the pan and cook for 3-4 min or until the sausage is starting to brown, breaking it up with a wooden spoon as you go

Meanwhile, wash your spinach, then pat it dry with kitchen paper

Once the sausage meat has browned, reduce the heat to medium-high, then add the sliced leek and a small pinch of salt to the pan and cook for 4-5 min further or until softened

Add the remaining sliced garlic and gochujang paste (can't handle the heat? Go easy!) to the pan and cook for 1-2 min or until fragrant

Once fragrant, add your soft cheese and chicken stock mix to the pan with the spinach and a splash of starchy pasta water and mix it all together

Cook for 2-3 min or until the spinach has wilted and the sausage meat is cooked through (no pink meat!)

Once the spinach has wilted, add the drained tortiglioni to the pan and give everything a good mix up

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry

Remove the pan from the heat, stir through most of your grated Italian hard cheese (save some for garnish!) and a knob of butter – this is your creamy gochujang sausage & leek tortiglioni