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In a large pan, add 2 tbsp vegetable oil and cook the sausage until slightly charred, about 5 minutes, tossing occasionally.
Remove the sausage and add onions and garlic, cook for 3 minutes, then add white wine to deglaze the pan.
Add the tomato paste and cashew cream, cook for 5 minutes.
Cook the pasta according to package directions in salted water and reserve 1 cup of pasta water.
Add the red pepper flakes and sausage back into the pan with the cooked pasta and mix to combine.
Add some of the reserved pasta water to thin out the sauce to desired consistency.
Plate up and top with vegan parm and chives.