Tear up the sausage meat into bite-sized pieces and add them into a pan with a drizzle of olive oil and cook for 5 minutes until they begin to brown then remove.

Chop your cloves of garlic and add to the pan along with your fennel seeds, chilli flakes, a little drizzle of olive oil and season of salt. Fry on a low heat for about a minute (do not let the garlic brown).

When the garlic looks translucent add your wine, deglaze the bottom of the pan and bubble down. Then, re-add the sausage meat.

Get your pasta on.

At this point open your tin of tomatoes, hold a sieve over the frying pan and pour the tomatoes through. Smoosh the tomatoes through the sieve with a wooden spoon - we do this because we want the sauce nice and fine, but not as fine as passata. Season with salt.

Bubble the tomatoes down until you get a thick sauce.

Once the pasta has been cooking for 5 mins, add a splash of pasta water to your pan and bubble down so the sauce is smooth and silky.

When your pasta is ready, chuck it into the pan (reserving some pasta water) and toss it through your sauce. If your pasta still needs loosening, add a splash more pasta water.

Serve into your bowls and add a grating of parmesan or pecorino on top to finish. Enjoy!