500gm approx Casarecce pasta
500gm Magills Pork, Fennel & Chilli sausages
2 garlic cloves, chopped
3 tspn fresh or dried sage
Half cup dry white wine
Half cup chicken stock
100gm Parmesan
Chilli flakes (to your taste)
3 tbsp Italian parsley
Start by bringing a pot of salted water to the boil, when bubbling add your dry pasta.
Squeeze the sausage meat from the casing into the pan, stir for a few minutes until browned then add your chopped sage and garlic. Cook for a further 5 mins.
Add your dry white wine and stir until slightly reduced, then add your chicken stock and stir for a few more minutes. By this time your pasta should be done. Add your cooked pasta and a quarter cup of the pasta water from the pot. Stir in your parmesan and parsley until you have a saucy consistency and the cheese is melted.
Enjoy!