What to prep:
Boil a saucepan full of water, drop in the sausages and cook for 5 mins
Heat a large frying pan over a medium heat, add the fennel seeds. Toast them for 2-3 mins (they’ll begin to go brown). Tip them out and save for later.
Pour a splash of olive oil into the pan, add the shallots and garlic, cook for 3 mins
Peel the cooked sausages (yes, we know it’s a little weird) and break them into chunks. Add this meat to the pan, along with the fennel seeds and cook for 5 mins.
Season with salt and pepper then add the stock, stir and bring to a simmer.
Add in the tomato puree, harissa paste (or chipotle is you like it a bit spicier) and chopped tomatoes
Mix and simmer with the lid on for 10 mins and the lid off for another 10.
Cook the pasta according to packet instructions
Take the sauce off of the heat, add a handful of parmesan, mix with the drained pasta and leave to cool.
Stick it in the fridge until you need it