In a medium frying pan, heat the olive oil. Sauté the onion and garlic until translucent. Later, squeeze the sausage out of its skin and roast it for a good five minutes, turning, until the meat is as crumbly as possible. Later add the cream and make the sauce even more brief. Season strongly with salt and freshly ground pepper.
While the sausage sauce is cooking, cook the pasta in enough boiling salted water until al dente.
Chop the oregano. At the end, mix it into the sauce.
Drain the pasta and mix it on the spot with the sausage sauce. Add grated Parmesan cheese if you like.