Sparkling wine adds a lighter, fresher acidity. White wine works exactly the same. If using white wine vinegar, only add 1–2 teaspoons at the end, not at the start. | If it gets too thick, loosen with a splash of hot water or stock. If too loose, let it bubble for a minute longer uncovered. | Browning the sausage and cooking the shallots properly is what stops this tasting flat. Don’t rush that step. | Add a parmesan rind into the stock while it simmers for extra umami. | Use cream or a mix of cream and a spoon of yogurt for a lighter finish instead of crème fraîche. | Spinach, kale or green beans all work instead of broccoli. | Use parsley, basil or even a bit of thyme instead of tarragon. | If no beans, just increase the veg or pasta slightly, but beans are great for fibre and making it more filling. | Chilli flakes or a bit of nduja stirred in with the sausage works really well for heat. | This keeps really well in the fridge for 2–3 days. Reheat with a splash of water or stock to loosen the sauce. Or turn it into a pasta bake by topping with cheese and grilling until golden. Also works cold as a quick pasta salad style lunch.