Cooking Instructions

• Get your pasta cooking in a pot of well salted boiling water according to packet instructions. I like to undercook pasta ever so slightly so I can finish it off in the sauce.
• Heat the olive oil in a pan that will be able to fit all the pasta and sauce in at the end over medium heat.
• Fry the sausage meat, breaking it up with a wooden spoon. You want to get a bit of colour on it, 4 - 5 minutes.
• When almost cooked all the way through, add the butter and then the garlic and cook for 30 seconds.
• Add the tomato paste and mix well, cook for a further 1 - 2 minutes.
• Turn the heat down slightly and add the cream and bring to a really gentle simmer. The cream will look like it doesn't want to mix well because of the fat from the sausage. Give it a whisk or a vigorous stir and it will combine well.
• Add the lemon juice and pepper.
• Add the grated parmesan in a few lots, letting it melt in between each addition.
• If your pasta isn't quite done you could at this point turn the heat off while you wait.
• When pasta is almost done add ¼ cup pasta water and mix in well.
• Add pasta straight into pan and let it bubble away really gently for a minute or two.
• Serve between bowls and top with extra parm, black pepper and lemon zest.