Cook the Sausage: Heat 2 tablespoon of oil (or pork lard) in a large pan over medium heat. Add the sliced Schneider sausages and fry for about 4 minutes, or until fully cooked and browned. Remove the sausage from the pan and set aside.

Create the Sauce: Stir in 2 tablespoon of tomato paste and cook for 1 minute, allowing it to blend with the vegetables. Slowly pour in 2 cups of heavy cream, stirring constantly to combine. Add the cooked sausage back to the pan.

Season: Add garlic powder, smoked paprika, black pepper, and the remaining 1 teaspoon of salt. Stir everything together and bring the sauce to a gentle simmer.

Thicken the Sauce: In a small bowl, mix 1 tablespoon of flour with 2 tablespoon of water until smooth. Pour the mixture into the simmering sauce and stir well. Let the sauce continue to simmer for another 2-3 minutes until it thickens.

Combine with Pasta: Add the cooked linguine and the reserved pasta water to the pan. Toss everything together so the pasta is fully coated in the creamy sauce. Let it simmer on low heat for an additional 5 minutes to allow the flavors to meld.