Cook the pasta following the packet directions.
Heat the oil in a frying pan, add the sausages and brown over a high heat. Remove from the pan, slice diagonally, then set aside.
Add the onion and garlic to the pan and cook for 3 minutes. Stir in the mushrooms, add the water, MAGGI Beef Stock Powder, tomato paste and sausages.
Bring to the boil, stirring, then simmer over a low heat for 10 minutes.
Combine the cornflour and water. Add to the mixture and cook, stirring, until thickened. Stir in the parsley.
Drain the pasta and place in a serving bowl. Pour over the sauce and serve immediately.