Start by preparing the sausages – remove the skins and discard and then roughly chop up the sausage meat in a bowl.

Grind the fennel seeds and chilli flakes together with a pestle and mortar until the fennel seeds are lightly crushed. Add this to the bowl with the sausage meat and mix well to combine.  Shape the seasoned sausage meat into 24 small meatballs.

Heat the oil in a large frying pan on a medium heat and brown the meatballs for 3 to 4 minutes, remove and set aside.

In the same pan, add more oil if required and add the onions and gently fry on a medium heat for 5 minutes, then add the garlic and fry for a further minute.

Add the tomatoes, balsamic vinegar and oregano, stir then add the meatballs back in, simmer gently simmer for 15 minutes.

Meanwhile, cook the pasta as per the packet instructions and serve with sauce and meatballs on top. Garnish with grated parmesan and freshly ground black pepper.