• Save to your scrapbook
  • Save to your scrapbook

    Penne with Spicy Sausage and Lemon Cream

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Penne with Spicy Sausage and Lemon Cream

    Pasta quills are tossed here with Italian pork sausages and coated in a savoury cream. The penne holds the sauce beautifully and the lemon cuts through the richness of the meat.

    • Preparation time: 10 minutes
    • Cooking time: 12 minutes
    • Total time: 22 minutes 25 minutes

    Serves: 4


    • 350g Penne
    • 1 tbsp Olive oil
    • 4 Italian pork sausages
    • 1 Egg
    • 1 tbsp Lemon juice
    • 1 tsp Grated lemon zest
    • A pinch Ground nutmeg
    • ½ tsp Sea salt
    • 1/2 tsp Freshly ground black pepper
    • 100ml Double cream
    • 2 tbsp Grated Parmesan
    • 10g Flat-leaf parsley, leaves only


    1. Cook the pasta according to the instructions on the packet until al dente – tender but still firm to the bite. Meanwhile, heat the oil in a frying pan. Pinch the sausage meat out of its skins into the pan and cook for about 5–7 minutes until browned.
    2. Mix the egg, lemon juice, lemon zest, nutmeg, salt, pepper and cream in a bowl. Drain the pasta well, reserving 100ml of the pasta water. Stir the hot pasta in with the sausage over a medium heat. Remove from the heat and add the lemon cream, tossing well. Add some of the reserved cooking water if the pasta seems a little dry. Serve the penne on warm plates, scattered with the grated Parmesan and parsley leaves.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    An easy-going Puglian red is a lively partner for this nourishing pasta dish.


    Average user rating

    5 stars