Poach the sausages in a large pan of boiling salted water for 5 minutes (if using veggie sausages, there’s no need to poach).

Meanwhile, peel the onions, chop into 1cm dice, and place in a large shallow casserole pan on a medium heat with ½ a tablespoon of olive oil, the fennel seeds, chilli flakes, a small pinch of sea salt and a good pinch of black pepper, stirring regularly.

Scoop the sausages out on to a board, carefully finely slice, then stir into the onions.

Trim the tough ends off the broccoli and finely slice the remaining stalks, leaving the tips whole.

Add the stalks to the onions and cook for 10 minutes, or until softened, stirring regularly.

Tip the tomatoes into the onions and sausages, breaking them up with your spoon.

Reduce to a simmer while you cook the pasta in the pan of boiling salted water according to the packet instructions, adding the broccoli tips for just the last minute.

Drain the pasta and broccoli, reserving a mugful of starchy cooking water.

Toss through the sauce, loosening with a splash of reserved cooking water, if needed.

Season to perfection, then finely grate over the Parmesan to finish.