Cooking Time: 15 - 30 mins
Serves: 2   

Ingredients

3 tablespoons olive oil
175g (6oz) cavatappi or other tubular pasta
110g (4oz) pork sausage meat, or sausages - the meat removed from the skins
1 clove garlic, peeled & crushed
75g (3oz) small portobellini mushrooms, left whole
1 teaspoon thyme leaves
1 x 180g jar Sacla Italian Red Onion & Gorgonzola Stir Through
1 tablespoon Italian flat-leaf parsley leaves, roughly chopped
salt & freshly ground black pepper

Instructions

Put a pan of salted water on to boil for the pasta.

Pour 1 tablespoon of the oil into a medium-sized frying pan, add the sausage meat or sausages, made into thumbnail-sized pieces. Fry over a lowish heat for 6 minutes until lightly browned and cooked through, turning halfway through.

Cook the pasta in the pan of boiling water for 8 minutes, or according to the pack instructions.

Using a slotted spoon, remove the sausage meat to a bowl. Add the rest of the oil to the pan, add the garlic, then the mushrooms and thyme and cook for 5-6 minutes until tender, turning halfway through cooking. Season, reduce the heat down to low and keep warm.

Drain the pasta, return it to the pan, pour over the Red Onion & Gorgonzola Stir Through, add the sausage meat, heat through, season and divide between 2 warm pasta plates. Top with the mushrooms and scatter over the parsley. Serve.