Don’t overfill the pasta with water, only use just enough to boil the pasta. The less water there is, the starchier it’ll be. Butter – To fry the sausage/shallot. I recommend unsalted, just so you’ve got more control over the seasoning of the dish.

Process shots: melt butter (photo 1), fry shallots (photo 2), fry sausage (photo 3), whisk in pasta water and melt in boursin (photo 4), add parmesan and s& p (photo 5), toss in pasta (photo 6). Pasta– I prefer using a longer cut of pasta, I love how the sauce clings to the long noodles to create an oozy, cheesy sauce. But you can use any variety you like. For the skinny chips, peel the potatoes and cut into 5mm slices, then place them flat on thechopping boardand cut into 5mm chips. Boursin makes the perfect pasta sauce for a couple of different reasons. Firstly, as it’s a soft cheese it melts fairly easily. Secondly, it’s already an explosion of flavours. You don’t need extra herbs to dress up the pasta and you certainly won’t need garlic! For the whole sha’bang here’s what you’ll need:

Flavors That Please the Taste Buds

Shallot– Slightly milder/sweeter than onion. The sweetness helps balance out the sharp tones of the garlic/cheese. Remove the chips from the pan with a slotted spoon and drain and season with salt, keeping warm until required for serving.

When it comes to serving, I tend not to add any more parmesan because it’s already fairly rich in flavour, but go wild if you want to! Can I reheat leftovers? By adding some of the water your pasta is cooked in, you’ll emulsify the fats in the sauce and help create a creamy texture. It thins out the cheese enough to create a sauce, but not so much it goes watery. Just two things to keep in mind:Turn out onto a surface and start to knead and stretch the dough. Continue this process for 2-3 minutes.