Step 1

Slit and peel the skins from the sausages and discard them.

Step 2

Heat a tablespoon of olive oil in a large frying pan over a medium heat.

Step 3

Add the sausage meat to the pan and break it up with the back of a spoon to very small pieces. Stir occasionally until the meat is browned all over, then remove from the pan and set aside.

Step 4

As the sausage is cooking, bring a large pot of salted water to boil.

Step 5

Add the remaining olive oil to the pan you used to cook the sausage, and add the shallot along with a generous pinch of salt. Cook for 4-5 minutes until it begins to soften but don't let it burn.

Step 6

Add the garlic to the onions and cook for about 2 minutes until fragrant, then pour over the passata. Give it a stir then turn the heat to low and simmer for 2-3 minutes.

Step 7

Meanwhile, cook the pasta according to packet instructions - you want it to be al dente, so aim for the lower end of the timing on the packet.

Step 8

Pour the vodka into the pan and stir well. Allow to simmer for 3-4 minutes, then stir in half of the cream. Let it bubble for a minute, then stir in the rest of the cream.

Step 9

Let it simmer very gently on the lowest heat for another 3-4minutes, until the pasta is almost ready, then stir in the cooked sausage crumbles with a generous pinch of cracked black pepper.

Step 10

Drain the pasta (reserve a few tablespoons of the pasta water) and stir into the sauce. Use some of the reserved pasta water if you feel you need to loosen the sauce a little. Add additional salt and pepper to taste if desired.

Step 11

Serve with a sprinkling of parmesan and some fresh chopped basil or parsley.