Cut the sausage meat out of their skins and fry the meat in a tbsp olive oil, breaking them up so that they end up like coarse mince. Fry for a few minutes on a medium heat until the meat starts to colour. Bash up 1 tsp fennel seeds, add to the meat and cook until the meat becomes crisp, brown and caramelised.

While the sausage meat is cooking, bring a large pan of water to the boil, and slice your greens.

Add 1/2 tbsp dried oregano and 1/2 tsp chili flakes to the meat, along with a glass of white wine. Once the water for the pasta is boiling, add 4 handfuls of your choice of shaped pasta and simmer until al dente. While the pasta is cooking, add the greens to the meat pan, and cook until the wine sauce has reduced to half and the the veg is tender.

Drain the pasta and put onto plates. Serve the sausage meat sauce on top, with plenty of black pepper and hard grated cheese.