4 Chunky premium pork sausages
15ml (1tbsp) Oil
1 Onion, finely chopped
1 Clove garlic, crushed
1 Red chilli, deseeded and finely chopped
142ml Carton single cream or crème fraîche
150g (5oz) Spaghetti, cooked
30ml (2tbsp) Fresh parsley, roughly chopped
30ml (2tbsp) Fresh basil, roughly chopped
45ml (3tbsp) Parmesan cheese, grated
Heat grill and cook sausages under the grill for about 10 minutes, turning frequently. Allow to cool slightly and cut into thick chunks.
Heat oil in a large pan, add onion and garlic, and cook gently until soft.
Add red chilli and sliced sausages to pan and heat through. Add cooked pasta and heat through.
Mix together cream and egg, add to the mixture and gently toss/heat together.
Season and serve with fresh parsley, fresh basil and parmesan cheese.