Remove the casings from the sausages and cook them in a skillet with a little oil and the chopped shallot. Break up the sausage with a fork as it cooks.

Stir in the cream and cook for a few more minutes, then turn off the heat.

Cook the tagliatelle in plenty of salted boiling water, stirring often to prevent sticking. (I also add a drizzle of oil to the water.) Drain the pasta, add it to the skillet, and toss everything together. Serve topped with chopped parsley and grated Parmesan.