Preheat the oven to 190C.

Add the olive oil and onion to a pan, then cook over medium heat for 3 minutes.

Remove the skins from the sausages, add the sausage meat to the pan, and break it up with a spatula. Cook for 5 minutes, continuing to break up the sausage.

Add the garlic and cook for another 2 minutes.

Cook the pasta for 10 minutes, then drain, reserving some of the pasta water.

Add the smoked paprika, parsley, salt, pepper, tomato puree, and sundried tomato paste, then mix through. Cook for another 2 minutes before adding the cherry tomatoes.

Cook for 3 minutes, then add the stock pot and reserved pasta water.

Add the spinach and stir through, then add the cream and Parmesan.

Mix the cornflour with a splash of water, then add it to the sauce and stir through.

Add the cooked pasta and stir until fully combined with the sauce.

Transfer the pasta to an ovenproof dish and top with the grated cheese. Bake for 15 minutes, until the cheese is golden.