Prepare the ingredients: Remove the casings from the sausages and roughly chop them. Trim the fennel bulb and cut into cubes. Chop the shallots and garlic. If using fresh green leafy vegetables, wash and chop them.

In a large pan, heat olive oil over medium heat. Add fennel seeds and chili flakes, and bloom them in the oil for about a minute. Add the garlic and cook for another minute, until slightly yellow but not fried.

Add the chopped shallots to the pan, stirring for another minute.

Add the chopped sausage to the pan, breaking it down into smaller pieces until it resembles minced meat.

Add the cubed fennel to the pan and cook for about 5 minutes.

Pour in the red wine, crushed tomatoes, and an equal amount of warm water. Season with salt and pepper. Let the mixture simmer for about 10 minutes, stirring occasionally.

Add the green leafy vegetables to the pan and cook until the sauce has thickened.

While the sauce is simmering, bring a large pot of water to a boil and cook the pasta according to the package instructions.

When the pasta is cooked, reserve some pasta water and drain the rest. Add the pasta to the sauce, and mix together with some reserved pasta water to achieve the desired consistency.

Optionally, add a small knob of butter to the sauce to make it smoother.

Serve the pasta and sauce with a generous sprinkle of Parmesan cheese on top. Enjoy your Sausage and Fennel Ragu with Leafy Greens!