Preheat oven to 180ºC/350ºF/Gas Mark 4.
Cook the spaghetti in boiling salted water until al dente.
Mix the Parmesan with a good pinch of oregano. Place teaspoons of this mixture onto non-stick baking parchment on a baking sheet and place in the oven for 10 minutes, or until golden. Remove and leave to cool.
Crush the fennel seeds in a pestle and mortar and mix with the sausage meat, the remaining oregano and a good twist of black pepper. Shape into little balls.
Heat the olive oil in a pan and fry the balls in it until they start going golden. Add the garlic and chilli and cook for 2 minutes. Add the white wine and tomatoes. Bring to simmer and cook for 5 minutes. Stir in the basil, toss with the spaghetti and serve with the Parmesan crisps.
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