Dice the tomato, halve the cherry tomatoes, finely chop the onion, and slice the garlic.

Wash and prepare the sausages — slice one and score the other two with shallow cuts for a nice pattern. If using bacon instead, cut it into small pieces.

Check your pasta package for the recommended boiling time (usually 7–10 minutes).

Bring a large pot of water to a boil and add a pinch of sea salt.

Add the pasta and stir gently to prevent sticking. Cook for 7 minutes (6 minutes if you like it firm, 8 minutes for softer pasta).

Once done, drain and rinse briefly under cold water — this stops the cooking process and keeps the pasta bouncy. Set aside.

Heat 1 tsp of oil in a frying pan. Add the sausages and pan-fry over medium-low heat until both sides are slightly golden, about 2 minutes.

Add the chopped onion and garlic. Sauté gently for about 1 minute until fragrant, but don't let them burn.

Add the tomato and cherry tomatoes. Stir-fry over medium heat for 2 minutes until the tomatoes soften and release their juices. Gently press them with a spatula to help them break down faster.

Season with soy sauce, oyster sauce, and tomato ketchup. Stir to combine.

Add the cooked pasta to the pan. Toss evenly so each strand is coated with the tomato sauce.

Sprinkle black pepper and mix again.

Turn off the heat, plate the pasta, and garnish with parsley flakes.

Serve hot — every bite is tangy, savory, and perfectly comforting.