Apple and herb pasta

We had one of those moments yesterday, where the best part of a kilo rather than a more modest amount for two people seemed to pour itself out of the bag into hot water. Half is now in the freezer, parboiled. The other half was in the fridge, awaiting salvation. There was very little in the fridge, but here (I am staying in a house with a herb garden) we had lots of onions, lots of herbs, and a sausage looking lonely. With fresh herbs, anything is possible. How I made it: slice sausage into as small pieces as possible and put into a large pan on a low heat (2) Dice a medium sized onion and add to the pan. Grate two small apples. Stir regularly to stop it sticking to the bottom of the pan. Ruth chop/ tear two are leaves of sage, a small sprig of oregano/ thyme, chives/ small glove of garlic. Add to the pan. Keep stirring. I had LOADS of rigatoni. Good for pasta bakes. Not so good for other stuff. I roughly chopped about a cup and a half of them into smaller rings and chucked it in with the sauce. Threw in a good teaspoon of dijon mustard from the cupboard. Sadly not the Grey Poupon I would eat on toast, but good enough to balance out the sweetness of the apple. Final touch- ROCKET is growing in the garden. I stirred and then dashed out with the scissors, cut a good bunch, washed, rough-chopped (with a couple more sage leaves) and stirred into the pasta. Into a bowl. Topped with a bit more oregano. The apple makes a lovely sauce. Equally, you could purée the onions and apple together in a food processor for a similar effect, perhaps whizzing in (or grating) a courgette. Still mulling over it a couple of hours later. Yep. Good leftovers recipe!