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Cook pasta until just shy of al dente, reserving 1 cup of pasta water.
Heat olive oil and brown the sausage, letting it caramelise well. When it’s about ¾ cooked, add the shallot and cook until softened. Stir in the garlic and sage for 1 minute.
Lower the heat, pour in the cream and stir through the parmesan until smooth. Season generously with cracked black pepper.
Add the pasta, loosening the sauce with pasta water until silky. Stir through most of the parsley, reserving some for garnish.
Finish with extra parmesan, parsley and more cracked black pepper.