Heat oil in a large saucepan and cook the sausages in a single layer, until edges are brown. Toss the sausages and continue to cook, until all sides are brown and crisp. Transfer them to a plate. season.

Reduce heat to medium-low and return all of the sausage pieces to the pot. Add onions and cook until translucent.

Cook pasta in a large pot of boiling salted water till al dente, strain and save the liquid.

Transfer pasta into the pot with sausages and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer.

Remove from heat. Add lemon zest and juice, dhania, butter, salt and pepper and toss to combine.

Serve and enjoy