Creamy sausage pasta with caramelised onions

Serves 2

• 1 tbsp olive oil

•  1 onion, halved and sliced

•  1 garlic clove, very finely chopped

•  2 pork sausages, cooked, thickly sliced

•  50ml chicken or vegetable stock

•  juice of ½ a lemon

•  cream

•  1 tbsp freshly grated parmesan or pecorino, to serve

•  salt and freshly ground black pepper

• pasta (eg elicoidali, a medium-sized, ridged pasta tube)

• Gently fry the onions in olive oil for about 15 minutes until soft and beginning to caramelise. Add the garlic and continue to cook for 2 minutes. Add a splash of water (or stock) if it looks as if the onions are "catching".

• Cook the pasta according to the packet instructions. Drain, reserving a little of the cooking water.

• Add the sliced sausage to the onions and fry for 2-3 minutes until the cut surfaces have coloured a little.

• Pour over the stock and cook for another 2 minutes before adding the lemon juice and cream. Stir well to combine. If the sauce looks too thick, then add a splash of the pasta cooking water.

• Check the seasoning. Add the pasta and stir well to combine, ensuring the pasta is warmed through. Serve with grated cheese.