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Preheat the oven to 200°C
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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.
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Bake in the oven for 20 minutes, until the sausage meat has cooked through and the cherry tomatoes have softened.
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Meanwhile, cook the pasta as per packet directions. Drain, add to the roasting dish and toss well with the tomatoes and sausages.
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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.
