1. Preheat the oven to 200°C
  2. Halve the pork sausages lengthways and remove and discard the skins. Break the meat up into rough balls and place in a roasting dish with the cherry tomatoes. Scatter with a handful fresh sage, roughly chopped. Drizzle with 1.5 tbsp olive oil and season with fresh ground salt and pepper. Top with the combined tomato paste and wine.
  3. Bake in the oven for 20 minutes, until the sausage meat has cooked through and the cherry tomatoes have softened.
  4. Meanwhile, cook the pasta as per packet directions. Drain, add to the roasting dish and toss well with the tomatoes and sausages.
  5. Season with a good grinding of black pepper and a little sea salt. Serve with some Parmesan grated over the top and the diced Italian parsley.