a couple of onions, peeled, sliced
1 small handful fresh flatleaf parsley, roughly chopped, plus a little extra for serving
a dollop or so of smooth mustard, such as Dijon
a dollop or so of grainy mustard, such as wholegrain
a couple of spilling handfuls of pasta, such as conchiglie
salt and freshly ground black pepper
good glug of fruity olive oil
a small pot of double cream
4-6 good quality sausages (preferably from your butcher)