Bring a large pot of salted water to the boil and cook the orecchiette pasta according to the packet instructions until al dente. Drain, reserving ½ cup of pasta water. Set aside.

In a large frying pan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for a further 1 minute until fragrant.

Add the sausage meat to the pan with the onions and garlic. Break up the sausage with a wooden spoon or potato masher. Add the dried mixed herbs and chilli flakes and continue to cook for 6-8 minutes, or until browned and cooked through.

Stir in the baby spinach, and frozen peas and add in the cooked pasta. Add in the final tablespoon of olive oil and the lemon juice and mix the pasta well to combine everything. Season very well with salt and pepper to taste. If the pasta seems dry, you can add a splash of reserved pasta water.

Divide the pasta into bowls and top with freshly grated Parmigiano Reggiano, if using.