Heat your grill to high.

Heat a large pan over a medium heat with a splash of Napolina Olive Oil. Squeeze your sausages out of their skins and into the pan, breaking up with the back of your spoon and frying until you have a crisp and golden mixture.

Add your onion to the pan and turn down the heat. Sauté for 10 minutes until they are totally soft. Tip in your garlic, chilli flakes and fennel seeds and cook out for 2 minutes.

Add your white wine to the pan to deglaze, scraping the bottom so you pick up all the caramelised bits. Once it has evaporated, add your chicken stock and chopped tomatoes. Bring to a boil, then simmer for 30 mins until you have a rich sauce. Season with salt and pepper.

Cook your Napolina Wholewheat Penne for 5 minutes, then save a mugful of pasta water and drain the rest. Add to your pan of sauce, then pour in your pasta water and stir it until it comes together in a silky sauce that clings to your pasta.

Pour your pasta into a baking dish, then tear up your mozzarella and sprinkle on top. Pop your dish under the grill for 10 minutes.

Tear up your basil and sprinkle it on top, then serve.