Italian Sausage and Tomato Pasta with Salad

Cook pasta in a large saucepan of salted, boiling water for 9 minutes or until al dente. Drain pasta, reserving 40ml (2 tablespoons) pasta cooking water. While pasta is cooking, continue with step 2.

Squeeze the sausage meat from casings, discard casings. Peel and finely slice eschalot. Crush garlic.

Heat a frypan over medium heat. Add 2 teaspoons oil, sausage meat and eschalot and cook, stirring occasionally, for 3–4 minutes or until sausage has caramelised and eschalot has softened. Stir through garlic and Italian Kitchen Herbs and cook for 30 seconds or until fragrant.

Add cherry tomatoes and 200ml water and bring to a simmer. Reduce heat to low and cook for 6–7 minutes or until sauce has thickened and reduced slightly. While sauce is cooking, continue with step 5.

Rinse and roughly chop lettuce. In a bowl big enough to fit the salad, add Dijon mustard, red wine vinegar and remaining olive oil. Season with salt and pepper and mix to combine. Add lettuce leaves and toss to combine.

Add baby spinach leaves, pasta, reserved pasta water and most of the parmesan to sauce and stir until warmed through and spinach has wilted. Top with remaining parmesan and serve with salad on the side.