Creamy Courgette, Fennel and Sausage Pasta

Ingredients (serves 4)

Cumberland sausage (360g)
Fennel (1x bulb finely sliced)
Courgette (1x finely sliced)
Lemon (zest)
Parsley (small bunch finely chopped)
Ricotta (200g)
Fusilli pasta (250g)
Olive oil (1 tsp)
Salt & pepper to season

Cooking instructions

1) Prepare your veggies. Finely slice your courgette into disks & finely chop your fennel. Zest & juice your lemon. Finely chop your parsley. Place all of these to one side for later.
2) Take your sausage out of the skin & fry off in a hot pan with olive oil until golden brown, breaking down the sausage as you go. Once crispy & golden, taking care as you do so, remove sausage from the pan & place to one side.
3) In a pan of salted boiling water add your pasta & leave to cook for 15 mins.
4) In the same pan you cooked the sausage, add the courgette, fennel & lemon zest, add more oil if you need & gently fry for a couple of minutes.
5) Sdd back your sausage to the pan & stir through the veggies.
6) Drain your pasta then add to the pan of sausage & veggies along with the mascarpone & parsley. Stir everything through & season to taste, then serve.

Enjoy!

Serving suggestions: a garlic flat bread or an acidic lightly dressed leaf salad.