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Brake up the sausages into a bowl, you may need to remove the skins depending on the brand. (The skins on the heck sausages are really thin so break up easily) Add in the garlic and herbs and mix well. Form the meatballs and fry them off in the pan. Once they've browned take them out and pop in the oven/air fryer on 180c for 10/15 minutes.
Meanwhile pop your pasta onto boil with plenty of salt.
Fry the onions until they're soft then add in the garlic, and cook for another few minutes.
Add in the chicken stock and cream and reduce this down until it's formed a thick sauce.
Then add in the Boursin and fresh parsley. Mix well and then add the cooked spaghetti and a little pasta water.
Serve and enjoy.