Method

Start by turning your oven onto to 180.

Slice the fennel bulb into thin and short strips (removing the core) then transfer to a baking tray. Drizzle with olive oil and the fennel seeds, massaging around so everythings oily then once your ovens at temperature, bake for 10-15 minutes or until the fennel is caramelised and roasty.

While that’s in the oven grab a big pan or skillet (preferably non-stick), drizzle with olive oil and heat up over a medium-high burner. Using your hands, squish little bits of the sausage meat out of the casing and pop in the hot pan. You’re basically creating tiny meatballs with the sausage meat. Once all the sausage meat is in the pan stir rapidly over the high heat until caramelised and brown. Now’s when to get your garlic and chilli prepped.

Once golden and charred, turn down the heat a bit then add the garlic and chilli. Saute for a 5 minutes then pour in the cup of chicken stock.

By now your fennel should be done so add it to the sausage pan, reduce to a low simmer and leave to bubble away while you cook your pasta. I chopped up my parsley during this time.

Once the pastas done, stir through the sausage pan along with the parsley. Have a taste as you’ll need to add some salt and pepper then serve up with parmesan!