Squeeze the filling from each sausage and discard the casing. Break up the filling with your fingers and set aside.
Heat the oil in your favourite skillet or pan over a medium-high flame. Sauté the onion for 4-5 minutes, add the garlic, paprika and sausage filling and stir to break up the meat as it cooks until no longer raw.
Add the tomatoes, water, chilli, peas and seasoning. Allow to simmer for at least 15 minutes. The longer the better.
Meanwhile, have your pot of salted water on to boil as the sauce simmers. Cook the spaghetti for 8-10 minutes, or according to packet directions.
To serve, toss the chopped parsley over the sauce, drain the spaghetti and add it to the sauce. Stir through and serve garnished with more parsley and some parmesan cheese.