Put fetuccini on to cook according to the packet directions. Season raw prawns with a little salt and freshly ground black pepper,
Cajun seasoning and a little dried oregano, and fry briefly in very hot olive oil until just turning pink. Remove and set aside.
Cut smoked pork sausage (such as kielbasa) into thin discs and fry in hot olive oil for a few minutes to brown lightly, then remove
and set aside with the prawns. Fry chopped onion with a tsp Cajun seasoning and a ½ tsp brown sugar for a couple of minutes, until
the onions start to soften. Then add crushed garlic and 3 – 4 chopped tomatoes. Fry for a couple of minutes until the tomatoes
start to break down, then add a small glass of chicken stock and a good splash of double cream. Bring to a boil and simmer for a few
minutes, then stir in a good handful of freshly grated parmesan cheese, stirring until melted. Season with freshly ground black pepper
and return the sausage and prawns to the pan to reheat. Drain the pasta and stir into the sauce, garnish with chopped parsley
and serve in warm bowls.