Creamy chicken sausage pasta

Method

1. Bring a large pan of salted water to the boil. Meanwhile, cut the chicken sausages open and remove the skins. Put a wide, deep frying pan over a medium heat and add the olive oil, then add the chicken sausage meat, breaking it up with a spoon as you go. Fry for 8 minutes until browned all over, then add the garlic and cherry tomatoes. Cook for another 5 minutes, stirring occasionally, then pour in the white wine to deglaze. Leave to bubble until the liquid has almost completely reduced.
2. Add the rigatoni to the boiling water and cook for 10 minutes.
3. Pour the cream into the chicken mixture, stir to combine, then leave to gently bubble away until the pasta is ready. Drain the pasta, reserving a cup of the pasta water, then add the pasta to the sauce. Toss vigorously to coat, adding a splash of the pasta water to help emulsify the sauce. Season with a little salt and plenty of black pepper, then divide among bowls and finish with a good grating of parmesan.