Two pots, one for the pasta and one for the sauce. Half fill a large sauce pan with water and turn on the heat, you want it to boil, when its boiling, chuck in the pasta and let it cook for 12/14 minutes, do this while you cook the sauce.

In a large solid fry pan, wok or deep pan, heat butter and oil, throw in onion and garlic cook until the kitchen smells deligthful and the onions are soft.

Mix the sausage meat up in a bowl, if you want, or just chuck in with the onion mix and stab it it with a soft spatula until its brown all over. Salt and pepper to taste.

When the meat is cooked add mushrooms, stock or wine and give it a good shake like they do in pasta restaurants, better stir it as well. Your pasta should be about ready to drain. But, wait, now in a separate dish add the pasta water to the cream? I don't bother, but some say it will stop the cream from curdling. I just chuck it straight into the pan, never a problem. Whatever, get the pasta water and cream into the SAUCE PAN and stir.

Drain the pasta and add to the sauce, it's all cooked and ready to go so just stir until the pasta has been coated with sauce. Bingo, serve in a bowl, if you like it wet, with a good handful of Parmesan, or keep cooking until the sauce thickens and serve on a plate with garlic bread. In both cases add a good sprinkle of parsley over the top. I like it wet so that I can dip garlic bread in to the leftover sauce,