Cook the pasta – Bring a large pot of salted water to the boil.

If using fresh lasagne sheets – If using fresh lasagne sheets, prepare them by cutting or tearing them into strips, roughly 2.5 cm (1 inch) thick. Cook them AFTER you have prepared the sauce. They will only need 30–60 seconds and can then be drained and added directly to the sauce.

If using regular pasta – If you are using regular pasta, cook the pasta as per the packet instructions, less 1 minute. Drain well. They will continue cooking in the sauce.

Make the sauce – Heat the olive oil in a large pan over medium heat.

Add the sausages and cook, breaking them into small pieces with a spatula or wooden spoon, for about 5 minutes, until browned and cooked through.

Add the garlic and cook for another 30 seconds until fragrant.

Stir in the tomato paste and cook for 1–2 minutes to caramelise it and enhance its flavour.

Add the white wine (or chicken stock) and let it simmer for 2–3 minutes, scraping the bottom of the pan to deglaze and pick up any browned bits.

Once most of the wine has evaporated, add the chicken stock. Cook for 2–3 minutes until it has reduced by half. 

Stir in the Italian mixed herbs and crushed chilli flakes, if using.

Add the cream, stirring well to combine, and let the sauce simmer for 3–4 minutes until slightly thickened.

Add the cheese, season and serve – Stir in the grated parmesan and season with salt and pepper to taste. Turn the heat off, add the cooked pasta and stir it through the sauce. Garnish with the basil.

The pasta will begin to absorb the sauce the longer it sits (although leftovers taste amazing the next day!). It is best served immediately, with extra parmesan if desired.