PREP

MAKE

• Boil a pot of salted water and add fettucine. Cook for 8-10 minutes or until al dente.
• Crumble the sausage meat directly into a pan on medium-high heat. Cook for 5 minutes until it's nicely browned on the outside. Add mushrooms and garlic and cook for a further minute.
• Deglaze the pan with either ¼ cup stock or white wine.
• Add sundried tomatoes, thyme and cream to pan. Cook for 5 minutes. Season with salt and pepper.
• Add fettucine directly to the pan, using tongs. This will bring a bit of the cooking water with it to helping the sauce to stick well to the pasta. Stir well to combine.

SERVE

• Serve into bowls topped with parmesan.
• slice mushrooms and sun dried tomatoes / crumble sausages