Creamy sausage fusilloni

Heat the oil in a large frying pan over a medium-high heat. Break up the sausages with your hands and add to the pan with the onion, garlic and a pinch of salt. Fry, using a wooden spoon to further break up the sausages, for about 8 minutes.

Meanwhile, bring a large pan of salted water to the boil. Add the pasta to the boiling water and cook for 1 minute less than pack instructions. Once the sausages have had 8 minutes, add the cabbage to the frying pan and fry for another 8 minutes, or until everything is starting to take on some colour and the sausage meat is cooked through with no pink meat and the juices run clear.

Scoop out a mugful of the cooking water, then drain the pasta. Add half the lemon juice and a splash of pasta water to the sausages and cabbage; use a wooden spoon to scrape up any browned bits on the bottom of the pan. Stir in the cream and cheese and cook for 1 minute more. Tip in the drained pasta and enough cooking water to make a loose, creamy sauce. Stir over the heat for a ­ nal minute, season, then stir through the remaining lemon juice. Serve with extra cheese, if liked.