Cook the pasta

• Bring a large pot of salted water to the boil and cook the pasta until al dente.
• Scoop out some pasta water and set aside, then drain the pasta.

Brown the sausages and onion

• Heat the olive oil in a large non-stick pan over a medium-high heat.
• Add the onion and the sausages with their skins removed.
• Break the sausages up finely with a potato masher and cook, stirring occasionally, until golden and cooked through.

Add garlic and tomato puree

• Add the garlic and tomato puree.
• Cook, stirring occasionally, until the puree caramelises and the garlic is fragrant.

Deglaze with wine

• Pour in the wine and cook, stirring occasionally, until the alcohol smell has gone.

Make it creamy

• Add the chilli flakes, cream and a good pinch of salt and pepper.
• Stir together and bring to the boil.

Toss with the pasta

• Add the drained pasta and a little pasta water.
• Toss together until the pasta is beautifully coated and creamy.

Serve

• Serve immediately with plenty of grated parmesan.