Boil the pasta al dente according to package instructions and set aside. Reserve some pasta water.
Squeeze the salsiccia sausages out of their casings, crumble them into a large pan, and fry vigorously.
Add the finely diced red onion and chopped garlic to the pan, and fry briefly.
Add the flour and sauté briefly while stirring.
Pour in the lemon juice, then deglaze with heavy cream and water.
Stir in the lemon zest and let the sauce simmer for about 10 minutes until it thickens and becomes creamy.
Stir in the cream cheese and spices (herbes de provence, paprika, turmeric, salt, pepper, garlic powder).
Let the sauce simmer on low heat for another 20 minutes. If it becomes too thick, add a little of the reserved pasta water.
Add the cooked pasta to the sauce and mix briefly until the pasta is beautifully coated.
Cook it hands-free.
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