Creamy Tomato and Sausage Pasta

theburntbuttertable.com

Sue Kingdon

Pasta of your choice, 230g dried or 350g fresh

1 tbsp olive oil

230g pork and fennel sausages (this was 3 sausages) meat squeezed out of the casings

30g butter ( 2 tbsp)

3 to 4 garlic cloves, finely chopped

3 ½ tbsp tomato paste

1 cup cream

50g parmesan, finely grated

½ to 1 tsp black pepper

2 tbsp lemon juice, should be the juice of one medium lemon

Extra parmesan to serve and optional lemon zest for top

Directions at theburntbuttertable.com

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