Saucy Sausage Lemon Pasta (Print Version)
Sausage, lemon, and parmesan combine in a creamy, zesty pasta, balanced with herbs and a hint of chilli heat.
# Ingredients:
→ Main Ingredients
01 -
250g Dry Paccheri pasta or preferred pasta shape
02 -
400g sausages or sausage meat
03 -
2 shallots or 1 small brown onion
04 -
1 tsp fennel seeds
05 -
1 large lemon
06 -
1–2 tsp chilli flakes
07 -
2 cloves garlic
08 -
300ml pasta water
09 -
70g Parmesan cheese
10 -
60ml Crème fraîche or double cream
11 -
15g parsley
# Directions:
01 -
Place a large stainless or carbon steel sauté pan over high heat. The pan is ready when water skitters across the surface.
02 -
Lower heat slightly, add a drizzle of cooking oil, remove sausages from skins, and add to the frying pan. Break up the sausage into crumbles and sear until golden brown for 10-12 minutes.
03 -
While sausage cooks, wash and chop parsley, dice shallot/onion finely, peel and slice garlic, and bring a pot of water to boil for the pasta with less water than usual to make it starchy.
04 -
Add shallot and fennel seeds to the pan with the sausage. Cook on medium-high heat until shallot softens, about 4-5 minutes.
05 -
Cook the pasta in boiling water as per package instructions.
06 -
Zest lemon into the pan, add chilli flakes, and sliced garlic. Stir until garlic softens, then squeeze lemon juice into the pan.
07 -
Drain pasta when very al dente, reserving about 500ml of starchy water. Add pasta to the sausage pan with 200ml starchy water, crème fraîche, and Parmesan cheese. Toss over low heat until cheese melts and sauce coats the pasta. Add more pasta water if needed.
08 -
Season to taste with salt, pepper, and additional lemon juice if needed. Add freshly chopped parsley before serving.
# Notes:
01 -
Use starchy pasta water to help bind the sauce.
02 -
Adjust chilli flakes to preference for spice level.