Step 1

Melt the butter in a saucepan and add the rosemary and tomatoes.

Step 2

Season with salt and pepper and add the sugar.

Step 3

Cook until the tomatoes have just begun to soften into a sauce, which takes about 5 minutes.

Step 4

Slice the sausage into 5mm/¼in rounds and add to the pan with the crushed chillies.

Step 5

Add the cream and two tablespoons of parsley and allow to bubble for 3–4 minutes, stirring frequently until the cream has reduced by half. Remove the pan from the heat and set aside.

Step 6

Cook the pasta according to packet instructions until it is 'al dente'. Drain and stir into the sauce with the grated Parmesan.

Step 7

Sprinkle with remaining parsley and serve.