4 lemon chilli sausages from Jacob’s Ladder Farms*
2 garlic cloves, finely chopped
½ red chilli, finely chopped (more or less to taste)
½ tsp fennel seeds (optional)
A handful of fresh parsley, finely chopped
Bring a pot of salted water to the boil. Add a drop of olive oil and a pinch of salt. Add pasta and chickpeas. Cook till for 10-12 mins, till pasta is to your liking.
Shave the fennel into wisps using a veg peeler. Add the fennel to the pasta and chickpeas a minute before it’s done. Drain in a colander or sieve.
Pop the sausages out of their skins. Shape into little meat balls. Put the pasta pan back on the heat. Add a drop of olive oil. Cook the sausage till golden and cooked through. Add the garlic, chilli and fennel seeds. Sizzle till they just soften.
Tip the pasta, chickpeas and fennel in. Fold through. Add juice and zest of the lemons, to taste. Season. Finish with parsley.
*Vegetarian option: swap the sausages for halloumi, cut into thin slices and then into little cubes. Sizzle with garlic, chilli and fennel seeds as above.