This dish is wonderful for the week we’ve had – it’s pure comfort food and the process of making it is meditative and calming. Enjoy!

Serves 4

For Pasta:

500g durum wheat flour (semolina flour)

1 cup water (you may not need it all)

1 tsp salt

For the Sauce:

2-3 good quality sausages

400g store-bought tomato passata or crushed tomatoes

1 tsp cinnamon

½ glass full-bodied red wine

Extra virgin olive oil

Grated parmesan or pecorino to serve

1. Pour flour into large wide bowl. Use a fork to drizzle and mix in enough salted water until it resembles rough breadcrumbs. Knead pasta dough in the bowl until it comes together then turn out on a board and knead for 3-4 more minutes more, until it is a silky and smooth ball.

2. Pinch off marble-sized pieces and roll on a board or bench under palm of hand until it is tube-shaped, slightly tapered at each end. Using 3 fingers, press into the dough and drag back towards you so that the pasta rolls over and off the fingers, nail side. It should resemble a pea-pod. Rest assured, you will get better at it! Leave them in the air to dry while you make the sauce.

3. Sauce: Remove the sausage from its casing, break into small chunks, then sauté in extra virgin olive oil on a medium-high heat. Pour in wine and simmer for 30 seconds-1 minute, then add the cinnamon and tomato sauce. Lower the heat cook for a further 15 minutes.

4. Cook the pasta in boiling salted water for 3-4 minutes. It will float to the surface as it’s ready. Drain and pour into a serving bowl with the sauce, mix well and sprinkle with grated cheese.