Creamy Sausage Pasta

1. Cook the pasta for 8-10 minutes until al dente in a large pan of boiling water. Drain and reserve 300ml of the pasta water.
2. Heat the oil in a non-stick pan over a medium heat. Cut the sausages skins open. Pick the meat out of the skins and chuck it into the pan. Discard the skins. Cook for 4-5 minutes, stirring occasionally, until golden. Remove from the pan.
3. Chuck the onion into the pan and cook, stirring occasionally, for 4-5 minutes until soft. Add the garlic, chilli flakes, tomatoes, tomato pure and a good pinch of salt. Add the sausages and 100ml of the pasta water. Mix well. Reduce the heat to low, cover and cook, stirring occasionally, for 4-5 minutes or until the tomatoes have broken down and the sausages have cooked through.
4. Pour the cream and remaining pasta water into the pan and add the pasta. Increase the heat to medium and cook, stirring occasionally, for 2-3 minutes until the sauce clings to the pasta. Add the cheese, mix well and serve immediately.

Serves 5-6

500g pasta
2 tbsp olive oil
6 sausage (400g pack)
1 onion, finely chopped
2 cloves garlic, finely chopped
½ tsp chilli flakes
3 tomatoes, finely chopped or ½ tin chopped tomatoes
2 tbsp tomato puree
150ml double cream
60g cheese
Sea salt and pepper