8981 Lemons in Season

Lemons are everywhere (along with all other citrus) here in Puglia -- we recently had "lemon sausage" from the local butcher, which I had never tasted before.
We came up with this pasta sauce, using lemons & the lemon sausage, which imho is a knockout:
1/2 kilo lemon sausage, chopped into knuckle-sized pieces, juice of 2 or 3 lemons, grated zest of 2 lemons, 1/2 cup extra-virgin olive oil, handful of chopped flat-leaf parsley, shot glass of limoncello.
Saute the sausage until cooked through over medium heat, remove from pan. Use olive oil to deglaze the pan, scraping up all the little bits of sausage that may have been left behind, add lemon juice, lemon zest, and limoncello -- return sausage to pan and cook on low heat until sauce comes together to the taste -- tart, tangy and delicious. Remove from heat, throw in parsley (salt & pepper to taste if needed), serve with any rotelli or spiral pasta to "hold" the sauce.