Makes enough for 2 good portions

• 1 red chilli
• 1 tsp fennel seeds
• 6 good butchers sausages
• 2 tsp oregano
• 150ml white wine
• zest and juice of 1 lemon
• 250g fusilli
• 40g parmesan (Not for Ollie)
• salt and pepper to season

1. Grind the fennel seeds with the chilli in a mortar
2. Squeeze the sausage meat out of the sausages
3. Fry in a pan in a little oil, breaking up the sausage meat as you go
4. When the meat starts to colour, and resembles course mince, add the fennel and chill mix
5. Cook for 10 minutes
6. Add the oregano and white wine and reduce by about half
7. Add the lemon juice and zest
8. cook for a few minutes on a low heat
9. Meanwhile..
10. Cook the fusilli in a large pan of boiling salted water
11. When it is about 2 minutes off being ready, drain, retaining a cup of the cooking water
12. Add to the meat pan, and mix in
13. Cook for a further couple of minutes, loosening with the reserved pasta water if required
14. Grate and mix in half the parmesan
15. Season
16. Serve with the rest of the parmesan for garnish