Ingredients

• 3 pork sausages
• Olive oil
• 1 onion
• 2 garlic cloves
• 200g rigatoni
• Dash lemon juice
• 100g mascarpone
• 1 courgette, grated
• Parsley
• Nutmeg
• 1 tbsp toasted pine nuts to serve
• 1 tbsp grated parmesan to serve

Method

1. Take the skins off the sausages and break the meat into small chunks. Heat the oil in a non-stick frying pan and fry the sausagemeat until golden and crispy, breaking it up with a wooden spoon as you cook, so the end result is a bit like chunky mince. Remove from the pan.
2. Saute the onion and garlic until softened but not coloured.
3. Cook the pasta per package instructions.
4. Put the frying pan back on the heat and stir in the lemon juice, mascarpone, courgette, and a pinch of salt. Add the parsley / nutmeg if using. Bubble for 2 minutes and add a little pasta water if necessary.
5. Stir in the rigatoni and sauagement; serve topped ith pine nuts and parmesan cheese.