Serves 4.

2 tablespoons olive oil
1 lb. ground pork sausage
3 cloves garlic, peeled & minced
3 cups chopped Red Dog celery, both stems & leaves
1/4 cup fresh parsley leaves
Salt & pepper to taste
Red pepper flakes (optional)
1/2 cup heavy whipping cream
1 pound pasta
Grated pecorino romano cheese

Place a large pot of salted water on to boil for the pasta.

Cook the sausage meat in a frying pan with the olive oil, using two forks to break up the meat into small pieces as it cooks. Cook until light brown and cooked through, about 5 minutes. Add the garlic and chopped celery, and cook an additional four to five minutes. Add the cream, salt, pepper, and chili flakes if using and cook until well mixed.

Cook the pasta until it is “al dente”, then drain, reserving a small cup of the pasta water. Return the pasta to the pot along with the celery and sausage mixture. Toss well and cook until piping hot and the pasta is coated with the sauce adding enough of the pasta water to loosen the cream and coat the pasta well.

Serve immediately topped with a good sprinkling of grated cheese.