Modern pasta masterclass: Fusillone with sausage & tomato sauce 

SERVES 4

496 CALS PER SERVE

¼ tsp each dried fennel seeds, oregano, basil, parsley, onion powder, garlic powder, paprika, salt and pepper

200g good quality low-fat sausagemeat (removed from casing if using sausages), see note

2 tsp olive oil

1 onion, diced

2 garlic cloves, minced

500g passata

300g fusillone or fusilli pasta (or similar spirals)

TO SERVE

3 tbsp chopped parsley

40g parmesan, grated

chilli flakes

Step 1 Toast all the herbs and seasonings in a small pan over a low heat then mix into the sausagemeat. Brown the sausagemeat in a nonstick, deep frying pan, breaking it up with a wooden spoon. Drain off the fat and set the meat aside.

Step 2 Add the oil to the pan with the onion and cook for 5 minutes, then add the garlic and passata, return the sausagemeat to the pan, season and simmer for 10 minutes.

Step 3 Meanwhile, bring a saucepan of water to the boil, add salt and cook the pasta for 8-9 minutes or until al dente. Drain, reserving some of the cooking water.

Step 4 Add the pasta to the sauce and stir, adding a little of the pasta water if needed.

Step 5 Serve in bowls sprinkled with the parsley, grated parmesan and chilli.

NOTE Using lower fat sausages helps keep the calories down. Try the Heck brand (heckfood.co.uk).