Pork & Fennel Sausage Pasta

_INGREDIENTS:

• 200–250g dried tagliatelle, pappardelle, or fettuccine
• 1 tsp salt
• 3 Tbsp olive oil
• 1 large red onion
• 4 pork and fennel sausages
• 1 Tbsp wholegrain mustard
• 100ml cream
• Salt and pepper, to season
• Flat-leaf parsley, to garnish
• Parmesan, grated

_{INSTRUCTIONS:}

1. Bring a large pot of water to the boil. Add the salt and cook the pasta until al dente (about 7 minutes).
2. Cut the onion into wedges. Warm the olive oil in a large frying pan over medium heat, then add the onion. Season lightly and sauté for 3–4 minutes until just softened but still with a little bite.
3. Pierce and remove the sausage skins. Break the sausage meat into chunks and add to the pan with the onions. Cook, stirring occasionally, until browned all over.
4. Stir in the mustard, cream, and 3–4 Tbsp of pasta water. Toss gently and cook for a few minutes until the sauce thickens slightly and the cream emulsifies with the starchy water.
5. Transfer the pasta directly from the pot into the pan using tongs or a slotted spoon. Fold through gently until coated. Season with freshly cracked pepper, then serve topped with parsley and a generous grating of parmesan.