Italian sausage pasta

Italian sausages from Nick Fielden's family butcher in Todmorden Market Hall inspired this dinner - and it was delicious.

Italian sausages
Olive oil
Onion
Mushrooms
Red pepper
Green beans
Cherry tomatoes
Pasta
Spinach
Cheddar cheese

1.  Squeeze the sausage meat out of the sausage skins and form into small balls.
2.  Fry the sausage balls in olive oil until slightly crispy around the edges.
3.  When the balls are done, removed them and start to sautee the chopped veg in the meat juices, you may wish to add a little more oil.  Start with the onion, then red pepper and green beans, then mushrooms, finally add the quartered cherry tomatoes.
4.  Cook the pasta in salted water.
5.  Add the sausage balls back to the sauce, adding a little water if it looks a bit dry.  Just before the pasta is done wilt spinach into the sauce.
6.  Drain pasta and add it to the sauce, grind over plenty of black pepper.
7.  Serve, with grated cheddar to taste, scoff.  Have seconds.