- 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.
- 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.
- 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.
- 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.
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
Sea salt and pepper