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Bring a pan of salted water to the boil. Peel and finely dice the onion.
Whilst the water comes to a boil, grab a large frying pan and place over medium-high heat. Add a shot of olive oil, then squeeze the sausages out of their casing into the pan, use a spatula to break it up in the pan, then sizzle until golden and crisp, around 10 mins. Tip the crispy sausage from the pan onto a plate.
Add another shot of olive oil to the pan, then add the onion along with a big pinch of salt. Cook for 6-8 mins, until softened. Drop the spaghetti into the boiling water and cook for 1 min less than the package instructions.
Peel the garlic and finely grate directly into the pan. Sizzle for a minute further, then add the spices and tomato paste and stir well, cooking for a couple of mins. Return the sausage meat to the pan then turn the heat down to low, then stir in the double cream. Add the soy, harissa and honey.
Use tongs to transfer the pasta from the water to the frying pan, then finely grate most of the Parmesan into the pan, saving a little for the top. Toss well with the sauce, adding splashes of water to keep the sauce glossy as you toss the paste. Season generously with salt and pepper, then add the zest and juice of the lemon.
Swirl into bowls, top with the remaining Parmesan and serve.