Harissa sausage ragù

Roughly chop the pork sausages. Heat the olive oil in a large, nonstick pan, add the sausages and cook for 8-10 minutes over a medium-high heat, breaking the meat up with a wooden spoon, until golden with no pink meat remaining. Use a slotted spoon to transfer to a plate; reduce the heat to low. Add 1 finely chopped red onion to the pan with a pinch of salt and cook for 8-10 minutes until soft.

Stir in the jar of Rose Harissa Paste and cook, stirring frequently, for a further 2 minutes. Return the sausage meat to the pan with a the can of chopped tomatoes and 200ml water. Simmer, uncovered, for 15-20 minutes until thickened. Meanwhile, cook the No.1 Mafaldine in boiling, salted water according to pack instructions. Reserve a mug of the pasta water, then drain the pasta and return to the pan. Spoon in ¾ of the ragù and 3-4 tbsp pasta water, tossing together until coated. Divide among 4 bowls, spoon over the remaining ragù, then dollop over the ricotta and a sprinkling of freshly ground black pepper.