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Heat the olive oil in a wide, heavy based pan or skillet over medium-high heat. Sausage meat goes in, don’t break too much as you want to get integrity. Cook until browned and starting to crisp in places.
Add the onion along with the garlic, fennel seeds and chilli. Keep stirring.
Tip in the tomatoes and stock. Stir, scraping up anything stuck to the bottom of the pan. Bring to a simmer and cook covered for 10-12 minutes, until the sauce has thickened. Once it has, add the beans.
Throw in your spinach and cook for 2 minutes until wilted. Add a lid if you’ve got one.
Finish with grated parmesan and torn basil leaves. Serve straight from the pan with the bread for dragging through the sauce.