Creamy Sausage and Fennel Pasta

1. Bring a large pot water to the boil and cook the pasta until just al dente. Reserve a mug of the cooking water before draining.

2. Meanwhile, heat the olive oil in a large frying pan over medium-high heat. Add the sausage meat, breaking it up with a spoon, and cook for 5–6 minutes until browned and starting to crisp a little.

3. Add the onion and cook until soft and translucent. Stir in the garlic, Ground Fennel, Oregano, Thyme, and Chilli Flakes. Cook for 1–2 minutes until fragrant.

4. Pour in the cream and a splash of pasta water. Simmer gently for 2–3 minutes until slightly thickened. Season with salt and plenty of black pepper.

5. Add the drained pasta to the sauce along with the Parmesan. Toss over a low heat, adding more pasta water if needed, until everything is coated and glossy.

6. Serve with extra Parmesan and a sprinkle of chopped parsley, if desired.