Saucy Sausage and Lemon Pasta (Sausage al Lemone) 

Ingredients:
250g dry paccheri pasta (or your favorite pasta shape)
400g sausages or sausage meat
2 shallots or 1 small brown onion, finely chopped
1 tsp fennel seeds
1 large lemon (zest and juice)
1–2 tsp chili flakes (adjust to taste)
2 cloves garlic, minced
300 ml pasta water (reserved from cooking the pasta)
70g Parmesan cheese, grated
60 ml crème fraîche or double cream
15g fresh parsley, chopped (for garnish)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the paccheri pasta and cook according to package instructions until al dente. Reserve 300 ml of pasta water, then drain the pasta.
Cook the Sausage:
In a large skillet over medium heat, add the sausage meat (remove from casings if using whole sausages) and cook until browned and cooked through, breaking it up with a spoon as it cooks. Remove the sausage from the skillet and set aside.
Sauté the Aromatics:
In the same skillet, add a little olive oil if needed, then add the chopped shallots (or onion) and fennel seeds. Sauté until the shallots are soft and translucent, about 3-4 minutes.
Add the minced garlic and chili flakes, cooking for an additional minute until fragrant.
Combine Ingredients:
Return the cooked sausage to the skillet. Add the lemon zest and juice, stirring to combine. Pour in the reserved pasta water and bring to a simmer.
Finish the Sauce:
Stir in the crème fraîche (or double cream) and grated Parmesan cheese, mixing until the sauce is creamy and well combined. Adjust seasoning with salt and pepper to taste.
Toss with Pasta:
Add the cooked pasta to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add a bit more pasta water to reach your desired consistency.
Serve:
Plate the pasta and garnish with chopped parsley and additional Parmesan cheese if desired. Enjoy your delicious Saucy Sausage and Lemon Pasta warm!