Begin by placing the salmon and cod in a food processor. Process until just minced and move to a bowl. (Be careful to not overmix or the fish will become gummy.) Add the chopped parsley, eggs and seasoning. Mix well with a spatula.

Cut large pieces of plastic wrap. Place some of the minced sausage on to one end of the plastic wrap and roll to form a sausage. Tie the ends to keep the sausage in place. Repeat until all the seafood sausages are formed. Now wrap each sausage in tin foil. Place in a pot of boiling water and cook for 15 - 20 minutes. Remove from the heated water and let cool. Once cool, place in a oiled skillet and brown the sausages on all sides. Let cool and cut in rings

Begin by heating the oil in Dutch oven on medium high heat. Add the vegetables and soften for about 5 minutes. Add the garlic and cook for 1 minute. Now, add the spices, mix well and cook for 1 minute. Next, add the red pepper sauce followed by the tomatoes and tomato sauce. Mix well and cook for 1 minute. Add the chicken stock and the coconut milk. Stir well. Add in the pasta and cover the pot. It will take 10 - 15 minutes to cook the pasta. Check the pasta for doneness. Check to see if you need more liquid. When the pasta is cooked, add in the sausages and cheese and simmer for 3 or 4 minutes.

Serve and enjoy!