Slice up the runner beans into 2cm pieces.

Squeeze your sausages out of their skins straight into a large pan with a small glug of oil. Brown on a gentle heat, breaking up the meat as you go, for about 10 mins.

Put your pasta in a pot of heavily-salted boiling water and cook according to the package instructions.

Add the chill flakes, peas and runner beans to the sausage mix, cooking for about 30 seconds. Scoop out 4 tablespoons of this mix and set aside in a separate bowl.

Add 200ml of pasta cooking water to that pan along with the mascarpone and parmesan. Mix well to form a sauce.

Toss in your pasta and mix well, adding more pasta water if necessary. Season with more parmesan, salt and pepper to taste.

Top with a final shaving of parmesan and the cooked sausage and runner bean mixture you reserved earlier. Give it a good crack of black pepper and enjoy.