- Cook the pasta for 8-10 minutes or according to packet instructions until al dente. Scoop out some of the pasta water and drain well.
- Meanwhile, heat a non-stick frying pan over a high heat. Remove the sausages from their skins and break them up into little pieces into the pan. Give them a minute to get some heat onto them and then stir fry for 6-8 minutes until golden and cooked through, breaking them down into a course mince with the back of a wooden spoon. Reduce the heat if they start to burn.
- Add the pasta, cream and 50ml of the pasta water to the pan. Mix well so you have a lovely glossy sauce. Check the seasoning and add salt and pepper to taste. Serve immediately with plenty of cheese on top.
200g penne pasta
4 best quality pork sausages
100ml double cream
2 ½ tbsp tomato puree
Parmesan to serve
Salt and pepper