Quick and 'creamy' pasta tagliatelle recipe only takes 10 minutes to cook

This dish takes less than 10 minutes to cook (Image: Gousto )

Today is World Pasta Day (October 25) which celebrates all things to do with Italian cuisine and what better way to get into the spirit than cooking a quick and easy dish that is set to satisfy the tastebuds.

This food recipe comes from the recipe subscription box Gousto and has a spicy sausage kick. However, for those who can't handle the spice, there is a creamy sauce to go with it.

The pasta dish serves two people, perfect for sharing with your partner, your flatmate or just to eat as leftovers for the next day.

Even better it only takes less than 10 minutes to make, great for whipping up a quick after-work dish.

How to make a spicy sausage and creamy tomato sauce with fresh tagliatelle recipe:

The recipe serves two people, perfect for sharing (Image: Getty)

Ingredients:

• Chicken stock mix (11g)
• Soft cheese (50g)
• Fresh tagliatelle (250g)
• Finely chopped tomatoes (200g)
• Grated Italian hard cheese (30g)
• Sausage meat (150g)
• Dried chilli flakes (0.5tsp)
• Spinach (80g)
• Garlic clove
• A splash of olive oil
• Pepper
• Salt

The dish comes with a 'creamy' sauce (Image: Getty)

Method:

Boil a kettle, then heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over high heat. Add your sausage meat to the pan with a pinch of salt and cook for three to four minutes or until beginning to brown, breaking it up with a wooden spoon as you go.

Meanwhile, peel and finely chop (or grate) your garlic, then wash your spinach. Add your fresh tagliatelle to a pot of boiled water and bring to a boil over high heat.

Cook the tagliatelle for an initial three to four minutes, or until cooked with a slight bite.

Once the sausage meat is starting to brown, add the chopped garlic and most of your chilli flakes to the pan and cook for one minute further or until fragrant. If someone can't handle the heat, then go easy on the spice.

Once fragrant, add your chicken stock mix, soft cheese and chopped tomatoes to the pan and stir it all together. Cook for a further two to three minutes or until the sauce thickens slightly and the sausage meat is cooked through. Make sure there is no pink meat.

Once the tagliatelle is ready, add the spinach to the pot and cook for a further 15 seconds or until wilted. Then once done, drain, reserving a cup of the starchy pasta water.

Add the tagliatelle and spinach with half of your grated Italian hard cheese, save the rest for garnish, to the sauce and give everything a gentle mix-up until the pasta is well coated. Finally, add a splash of starchy pasta water if the sauce is looking a little dry.

Serve the spicy sausage and creamy tomato sauce with fresh tagliatelle topped with the remaining grated Italian hard cheese. Garnish with the remaining chilli flakes and season with a generous grind of black pepper, then enjoy.