Step 1

Finely dice the onion and bring a saucepan of salty water to the boil.

Step 2

Heat a spray of oil in a separate large pan and add the onion over a low-medium heat. De-skin the sausages by making a shallow cut lengthwise down one side of the sausage with a sharp knife and pulling the skin off. Add the de-skinned sausages to the pan and break up with a spatula. Alternatively, you can use your fingers like they are scissors and pull around 2.5cm of sausage at a time out of the casing and into the pan. Increase the heat and cook for around 5 mins until cooked through.

Step 3

Meanwhile, tip the pasta into the boiling water.

Step 4

Add the garlic Italian seasoning, basil and paprika to the sausage pan, followed by the tomato purée and pesto. Stir to coat, then pour in the cream and a ladle of pasta water to thicken.

Step 5

Leave to simmer for a few minutes until it thickens, then add the cooked and drained pasta, along with some extra pasta water to loosen it up if necessary.

Step 6

Share between three bowls and top with chopped basil and parsley.