Creamy Boursin fettuccine with sausage

Brown the sausage, out of its casing, breaking it up a lot as it heats.

Finely mince the onion and chop the garlic; set aside.

When the sausage is browned but not fully done, add the onion with a pinch of salt; saute 5 to 6 minutes until the onion takes a little colour.

Add the garlic and cook about 30 seconds. A splash of dry white wine or vodka can go in here, as a variation.

Add a splash of water to lift the fond from the bottom of the pan.

Add the can of cherry tomatoes; rinse the can with about half a cup of water and add it, plus a little more water from the measuring cup.

As it cooks, burst the cherry tomatoes. Add a little Calabrian chili and the bruised herb.

Cook gently 15 to 20 minutes; time the pasta to finish with the sauce.

Boil the fettuccine in salted water until a couple of minutes shy of al dente.

Taste the sauce for seasoning; add the block of Boursin and keep on low until the pasta is ready.

Add a big ladle of starchy pasta water and the pasta; finish cooking in the sauce about two minutes, raising the heat a little, until thickened.

Toss in the parm, remove from the heat; serve with a little more basil on top and parm on the side.