Creamy Tomato Sausage Pasta

Put a large pot of salted water on to boil, finely dice the onion, and if the sausages are still in their skins, squeeze the meat free of the casings.

Get a large frying pan properly hot with the olive oil, then drop in the sausage meat, breaking it apart with a spoon as it browns for 5 to 6 minutes. Lift it out onto a plate and set aside.

Drop the heat to medium in the same pan, soften the onion for 4 to 5 minutes, then work the tomato paste through it for a minute.

Stir the tinned tomatoes into the pan, bring the sausage back in, season with salt and pepper, and let everything simmer for 8 to 10 minutes until the sauce thickens.

While that simmers, cook the pasta to packet instructions until al dente, saving a cup of its cooking water before you drain it.

Fold the creme fraiche through the sauce, tip in the drained pasta and toss until coated, splashing in pasta water if it needs loosening. Top with grated parmesan to finish.