Spicy Merguez Sausage Pasta

Bring a large pot of salted water to a boil for the pasta. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausage meat, breaking it into small pieces with a spoon, and cook for 5 to 6 minutes until browned and lightly crisp at the edges. Transfer the sausage to a bowl, leaving the flavorful oil in the pan.

Add the chopped onion to the skillet and cook over medium to medium-low heat for 10 to 12 minutes, stirring occasionally, until very soft and lightly golden. While the onion cooks, boil the pasta according to the package directions until al dente. Reserve about 1 cup of the pasta water, then drain.

Stir the garlic, chilli flakes, and fennel seeds into the onions and cook for 1 to 2 minutes until fragrant. Return the cooked sausage to the pan, then add the drained pasta and a splash of the reserved pasta water. Sprinkle in the Parmesan and toss well, adding more pasta water a little at a time until the sauce looks smooth and glossy.

Remove the pan from the heat and stir in the parsley, lemon zest, and a squeeze of lemon juice. Season generously with black pepper, taste, and add more lemon juice if needed. Serve immediately.