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Heat up the oil in a pan over medium-high heat. Remove sausage meat from their casings and add to the pan along with chilli flakes, cook until nicely golden, about 6 mins.
Pop the pasta in boiling salted water and cook for 8 mins, or however long that the package instructions state.
Meanwhile, chop up the cabbage into large 5cm pieces.
Grate in the garlic and add the cabbage. Mix well until the cabbage has wilted.
Mix the miso, mirin and butter with a big slosh of pasta water. Then pour into the browned sausage.
Toss in the cooked pasta, grate in the parmesan and lots of freshly ground black pepper. Mix well, adding more pasta water if it starts to look dry.
Serve up with more parmesan and some black pepper.