Toast fennel seeds over low heat for 1 min until fragrant.

Remove the sausage meat from the skin. Finely chop the shallots, chilli, garlic basil and parsley. Cut the tomatoes lengthways.

Heat a frying pan over medium heat. Add your sausage meat and fry until golden. Add a large glug of olive oil, then add the shallots. Sweat them down for 5 mins until translucent, then add your fennel seeds, sliced chilli and garlic. Cook for 2 mins until fragrant and then add in your thyme.

Add your tomatoes and tomato purée. Season well with salt and pepper, and cook for 5 mins until the tomatoes start to break down.

Pour in your white wine and simmer for 25-30 mins, topping up with boiling water if it dries out.

Bring a pan of heavily salted water to the boil, then cook your pasta for a couple of mins less than the packet tells you to.

Turn your sauce up as your pasta is cooking and add a little pasta water

Add the cold butter to the sauce, then tong in your cooked pasta. Toss so that the pasta is totally coated in a glossy sauce. Season to taste.

Add the parsley and basil and toss one last time to combine. Plate up your pasta, then drizzle with olive oil and a sprinkle of fresh parmesan. Enjoy.