Easy dish and a favourite in our parts on a wintery evening.

• Stock, 250ml
• Cream, 250ml
• Rigatoni, 1 kg pack
• Italian Sausage, 2 packs
• Parsley, finely chopped

Marks and Spencer or Tesco both stock Italian sausage. (Otherwise use Irish pork sausage, with some ground fennel and garlic. Grind the fennel seeds in a pestle and mortar. Fine chop the garlic. Sauté the garlic in a pan, add the fennel, stir in for a minute, then add the sausage.)

Cooks pasta in salted water to al dente, or firm to the bit, the pasta will cook further in the sauce so definitely under cook. Rinse pasta in cold water and set aside until needed for the sauce.

Cut open then sausage and remove the meat, discard the skin. Add to a hot pan with some olive oil. Cook allowing a Fond to form at the bottom of the pan. Add the stock and deglaze the pan. Add the cooked pasta and stir in. Then add the cream and stir in. Move to medium heat and stir until the sauce reduces and thickens and coats the pasta. Add the parsley.

Serve with plenty of parmesan cheese.

Feeds 7 people.