Creamy Sausage Pasta Recipe

Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions. Reserve a cup of pasta cooking water, drain and set aside.
300 g Pasta
Meanwhile, heat the olive oil in a shallow casserole or large frying pan over medium-high heat. Squeeze the sausage meat out of the skins and add it to the pan. Break up any large clumps with a wooden spoon and cook for 5 minutes, or until the sausage meat has changed colour. Use a slotted spoon to transfer it to a plate and set aside.
1 tablespoon Olive Oil, 500 g Pork Sausages
Add the chopped garlic, thyme and sliced mushrooms to the pan. Cook for 3-4 minutes, stirring occasionally, until the mushrooms are tender.
2 Garlic Cloves, 1 teaspoon Thyme, 200 g Mushrooms
Sprinkle in the flour and stir continuously for 1 minute to cook out the raw taste.
1 tablespoon Plain Flour
Gradually pour in the stock and double cream, stirring as you go. Simmer for 8 minutes until the sauce has thickened slightly. Stir in half of the grated Parmesan until melted.
450 ml Beef Stock, 100 ml Double Cream, 50 g Parmesan
Return the cooked pasta and sausage meat to the pan. Toss everything together and cook for 3-5 minutes, until heated through and coated in the creamy sauce. Add a little reserved pasta cooking water to loosen the sauce if needed.
Season and serve with the remaining Parmesan and chopped parsley.
1 tablespoon Parsley, Salt and Pepper, 50 g Parmesan