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• 6 wild garlic sausages
• 200g Garafalo traditional spaghetti
• 1 red onion, finely diced
• 1 small handful wild garlic, roughly chopped
• 2 tbps Mutti tomato paste
• 2 tins Mutti chopped tomatoes
• Olive oil
• Dorset Sea Salt
• Rooted Spices Tellicherry black pepper
• English Pecorino

Heat a large heavy based frying pan on the stove with a splash of olive oil and a good sprinkle of salt and pepper.

Fry the sausages until they are lightly browned, cook for a further 5 minutes then remove and set aside.

Add the onions, wild garlic to the same pan and cook until soft.

Add the tomato paste, stir in, then stir in the 2 tins of tomatoes and a decent splash of olive oil.

Cook slowly, and stirring frequently, for approx 20 mins to reduce the sauce.

In a separate pan, add the spaghetti to salted boiling water and cook until al dente.

Roughly slice the sausages and add back to the sauce. Turn down the heat to lightly simmer.

Drain the spaghetti, stir into the pasta and serving with a good amount of finely grated English pecorino.