Cook sausage in a large frypan over medium heat until crumbly and no longer pink. Drain excess oil and set aside.
Heat olive oil in the same frypan over medium heat. Stir in onion and garlic and cook until the onion has softened and turned translucent.
Stir in diced sun-dried tomatoes and the crumbled sausage; season with salt, pepper and Italian mixed spices to taste. Bring to a boil then reduce heat to medium-low and simmer for 10 minutes until sun-dried tomatoes have softened.
Before serving stir in cream and garnish with cherry tomatoes.