Fill the kettle and boil. Whilst the kettle is boiling, slice the fennel bulbs length-ways and slice the garlic. Keep the green fennel fronds for later.

Drizzle a good glug of olive oil into a frying pan, add the fennel and cook over a high heat until beginning to caramelise.

Once the fennel is caramelised, tip the water from the kettle into a large saucepan, salt, tip in the rigatoni and cook.

Meanwhile, break the ‘nduja into smaller pieces and whack it into the frying pan with the fennel. Give it a good stir.

Once melted, add the sliced garlic. Cook for a minute. Turn down the heat and pour in the white wine. Leave the sauce to bubble away until the wine has reduced by half.

Stir through the capers and crème fraîche. Add a couple of tbsp of pasta water and mix it together.

Drain the pasta straight into the sauce, give everything a good mix and grate in the Parmesan.

Ladle into bowls, crack over some black pepper, grate over a little more Parmesan and if you are feeling fancy, sprinkle over the fennel fronds. Boom.