Fry the sausage and onion in the oil, for a few minutes in a large pan without browning.
Add the tomatoes, basil and black pepper to season. Simmer for about 20 minutes until sauce has thickened slightly.
Meanwhile, boil pasta in salted water, for 10 mins until al dente.
When the sauce is cooked add the creme fraiche or cream.
Stir drained pasta into sauce and serve on pasta sprinkled liberally with grated parmesan or cheddar cheese.
I use the low fat version of the sausage and half fat creme fraiche to keep the calories down.
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