Pasta Toscanese with HK Wojtek sausage

Slice the sausages into discs about half a centimeter thick. Chop the garlic cloves. Cut the peppers into small pieces. Fry the sausages in butter until nicely colored.

Add the garlic and peppers to the pan and fry until the garlic starts to soften. Sprinkle wheat flour on top and stir for a while. Add the chicken stock to the pan and bring to the boil. When the chicken broth starts to thicken, add the cream of tartar. Bring to the boil and simmer until the sauce is thick enough. Add the spinach and season with salt, chili flakes and ground black pepper.

Cook the pasta according to the instructions on the packet and drain. Stir the sausage sauce and grated parmesan cheese into the pasta. Serve.