Prepare your ingredients. Combine the aromatics, juice the lemon and add the capers. Hydrate the gelatin in the stock by sprinkling it on top.
Add the oil, sausages and water to a pan. Cover and simmer 10 min.
If the liquid has not evaporated, removed the sausages and cook the water off.
Sear the sausages in the rendered fat over medium high heat. Remove the sausages afterwards.
Pour the fat off.
Add the onions, garlic, oregano, and chile to the pan. Deglaze the pan scraping up the browned bits.
When the aromatics begin to brown, add the stock/gelatin mixture. Simmer for 5 min and reduce.
Add the capers and lemon juice and let simmer.
Cook the noodles.
Add the butter to the sauce and whisk until melted.
Drain the pasta, reserving 1/4 cup pasta water. Return the noodles to the pot with the reserved water, slice the sausage and add to the pot as well. Turn the heat off.
Add the pasta sauce and the cream and mix well.
Cover the pasta. And clean the pots while the pasta sauce thickens.
Plate and enjoy
