This gorgeous, creamy pasta dish will be on the table in less than half an hour.  With a leafy mixed salad – a fresh, homemade supper is a breeze to make.

360g pasta – penne, rigatoni, fusilli, whatever you like
4  The Black Farmer Premium Pork Sausages
450g mushrooms, sliced
2 cloves garlic, crushed and chopped
200ml whipping or double cream
4 tbsp grated Parmesan
Salt and pepper

Cook the pasta according to instructions. Take the sausages out of their skins.  Heat a medium sized pan with a little olive oil and when hot add the sausages and fry until no pink is left, crushing the meat with the back of a wooden spoon.  When browned take out of the pan and set aside.  Add the remaining olive oil and gently fry the mushrooms and garlic for about 5 minutes.  Return the sausage meat to the pan and add the cream.  Simmer for a couple of minutes, and then add the Parmesan.  Tip the pasta into the sausage and mushroom sauce and give a good stir to mix well.  Sprinkle over chopped parsley and a little more Parmesan before serving.