We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat olive oil in a pan over medium heat. Add the sausages, break them apart and cook until properly browned.
Stir in the chopped shallots and garlic and fry for about 5 minutes until softened.
Add the thyme and cook until fragrant. Season with salt to taste.
Pour in the white wine and let it simmer for around 5-8 minutes until reduced slightly.
Add the double cream and stir to combine.
In a separate pot, bring salted water to a boil and cook the pasta 2-3 minutes less than the package instructions.
Drain the pasta, saving some pasta water. Add the pasta and pasta water to the sauce and cook until fully combined, tossing as many times as you can.
Finish with freshly ground black pepper and grated Parmesan if you like.
Want to keep this recipe for later? We can email it to you!
Toss the pasta as much as possible so the sauce fully combines.
Vegetarian option: swap the sausages for chopped mushrooms cut into sausage-size chunks and follow the same steps.
Can I use a different type of sausage?
Yes, you can use any type of sausage you prefer. Just ensure they are cooked thoroughly.
What can I substitute for white wine?
You can use chicken broth or vegetable broth as a substitute for white wine.
How can I make this dish vegetarian?
Swap the sausages for chopped mushrooms cut into sausage-size chunks and follow the same steps.
Can I use dried thyme instead of fresh?
Yes, you can use dried thyme, but fresh thyme will provide a more vibrant flavor.
How do I prevent the cream from curdling?
Ensure the cream is at room temperature before adding it to the hot pan, and stir continuously.
