Ingredients:

One package of Calamarata Pasta

14 oz sausage or ground pork

2 Shallots, finely diced

1 tsp Fennel Seeds

1 large Lemon

1-2 tsp Chili Flakes, only make it as spicy as you like it to be 

2 cloves of Garlic, sliced 

1 cup reserved pasta water 

1 cup Parmesan

1/4 cup creme fraishe 

2/3 cup Parsley, chopped 

Directions:

1. Cook meat over medium heat with a little bit of cooking oil of your choice. If you are using sausage with a casing, remove the casing. Crumble the meat with a wooden spatula while it cooks. Cook until brown and crispy
2. Add Shallot and Fennel Seeds, cook until the shallot softens, 4-5 minutes 
3. Cook your pasta in boiling water, use less water than you normally would to create super starchy pasta water. Cook to just over halfway to al dente, it will cook more in the sauce.
4. In your meat pan, zest in the lemon, add chili flakes, and garlic, cook that for a minute or so, then add the juice from the lemon.
5. Add your mostly cooked pasta to your pan, stir in creme fraishe and parmesan. Turn your heat to down to low, stirring frequently to melt the cheese. *during this step I suggest scooping your pasta from the boiling water directly into the pan with the meat, keep your starchy water on the stove so you can keep adding water as needed during the next step*
6. Add your starchy pasta water, stir until incorporated, add pasta water as needed. You should be making enough sauce to coat all of your pasta and then some.
7. Sprinkle in your parsley, taste and adjust seasoning as needed. *I added some black pepper and didn't feel the need to add more salt because I added more cheese, I also didn't need more lemon juice because the lemon I used was very large, but you may want to add any of those things if you think it's missing something*