Bring a large saucepan of salted water to the boil.

Add 2 tbsp olive oil to a large frying pan, add the pork mince, or if using sausages, squeeze the sausage meat from the casing into the pan. Fry until golden brown and crisp, around 10 mins.

While the pork sizzles, peel and slice the garlic and slice the cherry tomatoes in half. Pull the basil leaves from the stems. Drop the tagliatelle into the water and cook for 1 min less than packet instructions.

Add the tomato purée, garlic and fennel seeds to the pork pan and cook for 2 mins, then use tongs to transfer the tagliatelle across. Add 2-3 ladles of pasta water. Toss well, then add the cherry tomatoes and most of basil leaves. Squeeze in the juice of the lemons and season well. Finely grate half of the Parmesan into the pasta and toss well.

Swirl into bowls, top with the rest of the Parmesan grated over the top, the remaining basil leaves and a crack of black pepper.