Ingredients

Step by step

1. Boil the spaghetti in a pan of salted water for 10 minutes until just tender. Drain, reserving a cupful of the pasta cooking water.
2. Meanwhile heat the oil in a large sauté pan over a medium heat. Remove the casings from the sausages and pinch the sausagemeat into meatball-size pieces, adding them directly to the pan. You should get 12 ‘meatballs’ in total. Fry for 5 minutes until cooked through and deeply golden.
3. Remove the ‘meatballs’ from the pan using a slotted spoon and keep warm. Reduce the heat then add the garlic and fennel seeds to the pan, stirring for 1 minute. Add the courgette, turn up the heat and cook for 2-3 minutes until softened and any liquid released has mostly evaporated. Add the lemon zest and juice, 20g of the parmesan and a pinch of chilli flakes. Stir, then remove from the heat, adding a splash of the reserved pasta water if the mixture is dry.
4. Add the spaghetti and toss everything together, adding an extra splash of pasta water if necessary to make it saucier. Serve with the meatballs, basil, remaining parmesan and a sprinkling of chilli flakes.

Serve with

Best-ever garlic bread