Spicy Sausage & Tomato Mushroom Tortelloni With Side

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Once your oven is hot, add your garlic bread to a baking tray (or two!) and put the tray[s] in the oven for 8-10 mins

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Divide your sausage meat (remove the paper if required!) into 6 bite sized balls per person

Once hot, add the sausage meatballs to the pan with a pinch of salt and cook for 4-5 min or until starting to brown

Meanwhile, add your portobello mushroom tortelloni to a pot of boiled water and bring to the boil over a high heat

Cook the tortelloni for 3-4 min or until cooked with a slight bite

Once done, drain the tortelloni, reserving a cup of the starchy pasta water

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

Once the sausage is starting to brown, add the sliced garlic, dried oregano and most of your chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 1 min further or until fragrant

Once fragrant, add your stock mix, soft cheese and chopped tomatoes to the pan with the sausage and give everything a good stir

Cook for 3 min further or until the sauce thickens slightly and the sausage is cooked through (no pink meat!)

Stir the drained tortelloni and half your grated Italian hard cheese (you'll use the rest later!) into the sauce and give everything a gentle mix up until the pasta is coated in the sauce

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