Bring the spaghetti to a boil in salted water and cook according to packet instructions. As the pasta is cooking, drizzle the olive oil into a frying pan and heat over a medium high heat, once the oil is hot release the sausages from their skins by slicing them through with a knife on one side, and popping out the sausage meat. Discard the skins. Add the sausage meat into the pan in small chunks and begin to brown off on all sides.

Three minutes before the spaghetti is cooked add the cherry tomatoes, tomato paste, dried herbs and garlic into the frying pan with the meat. Fry until the garlic is fragrant, around 30 seconds, then turn the heat down lower.

Drain off the pasta, reserving some of the pasta water - this will help make the sauce. Add the spaghetti into the frying pan with the pasta water you reserved plus the baby spinach leaves. Season well with salt and pepper. Simmer for 1-2 minutes until the spinach has wilted.

Turn off the heat. Add the cream cheese in and allow it to melt down as you toss everything together to coat the spaghetti in the creamy sauce. Serve with a generous grating of parmesan cheese and a few fresh basil leaves on top. Enjoy! :)