Bring a pan of salted water to the boil and cook the pasta according to instructions. Drain and set aside.
300 g Pasta
Meanwhile, heat the olive oil in a shallow casserole or frying pan. Squeeze the sausage meat out of their skins and put the meat into the pan. Break up the bigger clumps with a wooden spoon over a medium - high heat. Cook for 5 minutes until the sausage meat has changed colour. Remove to a plate with a slotted spoon.
1 tablespoon Olive Oil, 500 g Pork Sausages
Add the chopped garlic, thyme and sliced mushrooms to the pan and cook until the mushrooms are tender.
2 Garlic Cloves, 1 teaspoon Thyme, 200 g Mushrooms
Mix in the flour and stir for 1 minute.
1 tablespoon Plain Flour
Pour in the stock and double cream and simmer for 8 minutes. Add half of the grated Parmesan and stir until melted.
450 ml Beef Stock, 100 ml Double Cream, 100 g Parmesan
Add the cooked pasta and sausages back into the pan and warm through for 8-10 minutes.
Season and serve with the remaining Parmesan and chopped parsley.
1 tablespoon Parsley, Salt and Pepper