Heat the oil in a deep frying pan or pot over a medium to high heat.
Slice the sausage skins and pop out the meat into the pan.
Brown the sausage meat and break it up with the back of a spatula or wooden spoon as it cooks - it should all crumble and resemble mince.
Once the meat is brown, about 5-8 minutes, scoop out the pan with a slotted spoon and set aside.
Melt the butter in the pan then fry the onions for a couple of minutes till they start to soften.
Add in the garlic and mushrooms and cook for a couple of minutes before you pour over the wine.
Allow to simmer for about 10 minutes while you cook the pasta according to packet instructions, then drain. Reserve a cup of the pasta cooking water.
Stir in the parsley and sausage, then turn the heat to low and pour over the cream.
Season with salt and a generous amount of black pepper, mix well then stir in the pasta. If the sauce is too thick to mix, use some of the reserved water from the pasta, adding a tablespoon at a time.
Place the rocket on top of the pasta mix and give it a minute till it starts to wilt down before you mix everything together.
Serve with some grated parmesan and an optional sprinkle of chilli flakes.