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Crush the dried chillies and fennel seeds in a pestle and mortar and put aside once crushed.
Heat the olive oil in your frying pan over a high heat.
Squeeze the sausage meat out of their casings into the pan and break it up with a wooden spoon, frying until it starts to turn brown.
Add your crushed chilli and fennel seeds to the mince and cook over a medium heat until the meat crisps up and is golden brown.
Add the oregano, pour in the white wine, allowing it to reduce by half.
Add the zest and juice of the lemon and reduce the heat to low.
Put a pot of salted water on to boil for the pasta, cooking the pasta to instructions.
Once the pasta is cooked, drain and reserve about a cup of the cooking water.
Add the meat and sauce to the pasta.
Grate the parmesan cheese on top and serve with the roughly chopped parsley leaves.
Check the seasoning and add more salt or pepper as required.
Serve immediately, optionally with a fresh garden salad.