Creamy Rose Pasta with Pork Sausage recipe

Ingredients

• 400 g (14 oz) rigatoni
• 1 tbsp olive oil
• 500 g (1 lb 2 oz) pork and fennel sausages, meat squeezed from casings
• 1 tbsp freshly grated garlic
• 1 tbsp tomato paste (concentrated puree)
• 400 g (14 oz) canned crushed tomatoes
• 1 cup (250 ml) thickened (heavy) cream
• 2 cups (90 g) baby spinach leaves
• ½ tsp sea salt flakes
• ½ tsp cracked black pepper
• 1 cup (100 g) freshly grated parmesan, plus extra to serve
• ¼ bunch basil, leaves picked, to serve