Preheat a large frying pan over a medium heat and add a glug of olive oil. Remove the skins from your sausages, and get them in the pan.

Break them up with your wooden spoon and cook down until browned and crispy. Remove from the pan and set aside, leaving all the rendered fat in the pan.

Now finely dice the shallots and garlic and get them into the pan with a big pinch of salt. Cook down for 6-7 mins.

Add the browned sausage, fennel seeds and chilli flakes to the pan and cook for 2-3 mins.

Turn up the heat and add the white wine to deglaze the pan. Cook down until reduced by half. Add the broccoli, a splash of water and turn the heat down to low. Cook for 20-25 mins.

Now bring a big pot of water to a boil, season generously with salt and drop in your pasta.

Smash your olives with the flat of a knife and pick out the stones. Discard the stones and add the olives to the sauce.

Once the pasta is cooked, add it to the sauce with another ladle of pasta water, the crème fraîche and lemon zest. Toss everything together to create a creamy sauce.

Finish with lemon zest and plenty of parmesan. Divide between warm plates and get stuck in.