Sweat down two crushed garlic cloves and a chopped red onion until golden. 
Add the meat from your favourite jolly hog sausages (minus the skin) and cook through till brown and sizzling. 
Add a small glass of wine until the liquid has reduced by a half. 
Next pour in a small pot of single cream and stir through. 
Stir in a large handful of grated parmesan, the grated zest of one unwaxed lemon and a chopped bunch of fresh thyme. Season to taste.

Cook your favourite pasta and add to the sausage sauce coating all the pasta thoroughly. Add a small cup of the pasta water if the sauce is too thick. Top with more grated parmesan and some fresh thyme sprigs and serve with a green salad and some crusty bread.

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