Pappardelle with Italian sausages, fresh peas and parmesan

Add the olive oil to a non-stick frying pan along with the onion and cook for 3 minutes on a medium heat, until the onion is soft.

Remove the outer skin of the sausages and break the sausage meat into chunks. Add the sausage meat to the pan and brown on high heat - this will take around 10 minutes.

Once the sausage meat has browned, add the frozen peas and 2 ladlefuls of salted water. Bring to a simmer and reduce by half

In a large pot of boiling salted water, cook the pappardelle for 3 minutes or until the pasta has a good bite - remember to check as you cook

Remove the cooked pappardelle from the pot with a pair of tongs and transfer to the frying pan of sausage meat and peas, with 1 ladleful of pasta water and the butter. Place the pan on a medium heat and cook, stirring or tossing the pasta until the liquid is glossy. Serve on hot plates or bowls with a grated Parmesan and black pepper on top