Sausage and Broccoli Pasta with Pecorino

Heat 2 tbsp oil in a large frying pan over medium heat. Add the chopped onion and cook for 8-10 minutes, stirring occasionally, until softened and translucent.

Remove the sausage meat from the casings and add it to the pan, breaking it into small pieces with a spoon. Drizzle in the remaining 1 tbsp oil, raise the heat to medium-high, and cook for 5-6 minutes until the sausage is browned and slightly crisp in places. Lightly crush the fennel seeds, then stir them in with the garlic and cook for 1 minute until fragrant.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Add the broccoli halfway through the pasta cooking time so it becomes tender but still bright green. Reserve about 1 cup of the pasta water, then drain.

Add the drained pasta and broccoli to the sausage mixture and toss well to combine. Stir in the lemon juice and chilli flakes, then add a splash of the reserved pasta water as needed to loosen the sauce. Season to taste and serve hot with grated pecorino on top.