Creamy pork banger and mushroom pasta

1. Heat the oil in a heavy-bottomed pan and sauté the mushrooms until golden-brown. Move the mushrooms to the side of the pan; place the sausage meat in the open area next to the mushrooms. Add an extra splash of oil if necessary and fry the meat until golden-brown, continuously breaking it up with a spatula. Stir in the garlic as soon as the meat has browned a bit; fry for a minute or two.

Pour all the cream into the pan, stir it through the mushrooms and meat, and scrape up any sticky bits at the bottom. Simmer for a few minutes.