- 1 lb spaghetti
- 500 g cheese sausages
- 4 tbsp olive oil
- 6 cloves garlic, chopped
- 8–10 sun-dried tomatoes, sliced
- Red pepper flakes (I used a whole tbsp. Feel free to use less)
- 1/2 cup cream
- Parsley to garnish
- Freshly grated Parmesan cheese
- Poke about 5 spaghetti in each sausage. There would be some leftover spaghetti, just boil this as per normal.
- Bring a large pot of salted water to a boil.
- Add all the spaghetti and sausages and cook till the spaghetti is al-dente. Drain.
- Meanwhile, in a large skillet, add the 4 tablespoons olive oil and let it warm up
- Add in garlic and cook for a minute. Mix in the red pepper flakes and sun-dried tomatoes.
- Add the spaghetti + sausages along with 1/2 cup pasta water.
- Season with salt and pour in cream.
- Top with freshly chopped parsley and Parmesan.
