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Creamy sausage fusilloni

All the comfort-food big hitters – sausage, pasta, cream, cheese – in one delicious bowlful. You can easily halve the recipe to serve two, or keep it in the fridge for a luxury lunch the next day.

Serves 4 · Prep 10 min · Cook 20 min

Photo of Creamy sausage fusilloni

Ingredients

  • 1 tbsp olive oil
  • 6 Pork Sausages with Pepper & Nutmeg
  • 1 onion, finely chopped
  • 1 clove/s garlic, finely grated
  • 350 g No.1 Italian Fusilloni Pasta (or any pasta shape)
  • 300 g Savoy cabbage, shredded
  • 1 lemon, juice
  • 220 ml Yeo Valley Organic Double Cream
  • 35 g Parmigiano Reggiano, nely grated, plus extra to serveParmigiano Reggiano, finely grated, plus extra to serve

Method

  1. Heat the oil in a large frying pan over a medium-high heat. Break up the sausages with your hands and add to the pan with the onion, garlic and a pinch of salt. Fry, using a wooden spoon to further break up the sausages, for about 8 minutes.
  2. Meanwhile, bring a large pan of salted water to the boil. Add the pasta to the boiling water and cook for 1 minute less than pack instructions. Once the sausages have had 8 minutes, add the cabbage to the frying pan and fry for another 8 minutes, or until everything is starting to take on some colour and the sausage meat is cooked through with no pink meat and the juices run clear.
  3. Scoop out a mugful of the cooking water, then drain the pasta. Add half the lemon juice and a splash of pasta water to the sausages and cabbage; use a wooden spoon to scrape up any browned bits on the bottom of the pan. Stir in the cream and cheese and cook for 1 minute more. Tip in the drained pasta and enough cooking water to make a loose, creamy sauce. Stir over the heat for a ­ nal minute, season, then stir through the remaining lemon juice. Serve with extra cheese, if liked.