Set a grill to medium low heat. Cook your sausages on direct heat for 15 to 20 minutes, cooking for 4 to 5 minutes per side. Remove from the heat and set aside to rest until they cool completely before slicing into bite sized slices.

Cook the pasta on a big pot of boiling salted water until al dente.

While the pasta is cooking, set a big sauce pan to medium high heat. Coat with olive oil and add 1 tbsp of butter. Once the butter is melted, add your garlic, shallot and tomato paste. Stir until evenly combined. Add your sliced sausages and add your heavy cream. Season to taste with your Salt and Pepper + Three Chiles. Stir everything in and let it simmer for 3 to 4 minutes.

Add your pasta into your sauce pan and add 2 tbsp of pasta water as well. Add 1 more tbsp of butter and the parmesan cheese and stir it in for a couple of minutes until everything is evenly coated with the sauce. Remove from the heat and serve right away.