Spicy Harissa Sausage Fusilli

Start by making the sausage ratatouille traybake. Heat the oven to 180°C/356°F. Roughly chop all your vegetables and chuck them in a baking tray.

Add the sausages, rosemary, bay leaves, tinned tomatoes and whole garlic clove to the tray. Mix everything together and get it in the oven for 45 mins, then remove and set aside. Optional: if you're batch cooking the sausage ratatouille traybake for the week, portion it out into Tupperware containers now.

Bring a pot of water to the boil, season well with salt, and drop the pasta in for 9-10 mins. Reserve a cup of pasta water.

Use scissors to cut the sausages into 1cm chunks. Stir through the harissa.

Finely chop the parsley and grate the Parmesan. Add the cooked fusilli to the tray and toss to combine with a splash of pasta water. Season with salt and black pepper. Return to the oven for a couple of minutes to warm through.

To serve, spoon into bowls. Finish with the parsley and Parmesan.