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Get all the prep done before you start cooking: mince the garlic and finely chop the onion. Remove casings from sausages and cut them into small pieces.
Add ingredients for the red pesto to your food processor. Pulse until roughly chopped. Add a little bit of water if the pesto is too thick, tablespoon by tablespoon.
Bring a large pot of generously salted water to a boil.
Heat oil and butter in a large skillet over medium. Add sausages, cook until brown. Add garlic, shallot, salt, pepper and thyme. Cook until soft and fragrant, about 2 minutes. Stir occasionally. Pour in white wine, simmer for 2 minutes.
In the meantime, add pasta to the pot with boiling water. Cook until al dente, according package instructions. Drain, reserving 1 cup cooking water.
Add prepared pesto to skillet, reduce heat to low and simmer for 10 minutes or until the pasta is ready.
Next, add pasta and ½ cup cooking water to the skillet. Toss to combine, stir for 1 minute or until glossy. Finish off with basil and freshly ground black pepper. Adjust salt, if needed. Serve sprinkled with red pepper flakes and grated Parmesan, enjoy!