Lamb, Feta and Spinach Pasta

Ingredients

400g Tagliolini Pasta- I brought mine at Salt Meats and Cheese Alexandria
500g lamb sausages
1 tablespoons olive oil
1 medium brown onion, finely chopped
2 cans of diced tomatoes
1 small carrot, peeled and grated
1/2 cup grated mozzarella cheese
75g Danish feta, crumbled
50g spinach leaves, shredded

Cook pasta in a large saucepan of boiling water, until just tender. Drain. Cover to keep warm.
Meanwhile, cut sausages castings lengthways. Squeeze out sausage meat. Discard castings.
Heat oil in a frying pan over medium heat. Add sausage meat and onions. Cook using a wooden spoon to break up sausage meat, for 5 minutes or until browned. Add diced tomatoes and carrots,season with salt and pepper. Bring to boil. Reduce heat to low. Summer, stirring occasionally, for 10 minutes or until slightly thickened.
Add feta, mozzarella and spinach to remaining save mixture in pan. Toss over low heat until spinach has just wilted. Serve over pasta.