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Place a large saucepan of salted water onto boil
Remove the stalk from the cavolo nero and roughly slice the greens
Blanch in the boiling water for 3 minutes until tender, remove and rinse under cold water
Squeeze out any excess water and set aside
Remove the sausage casings and crumble the meat
Slice the garlic and chillies
Add the sausage to a large frying pan over medium heat and cook until well browned and crispy, breaking it up as it cooks
Add the garlic and chillies and cook for a few minutes until soft and fragrant
Stir in the cavolo, beans and bone broth, scraping up the fond
Cook the pasta until al dente
Add the pasta to the pan with the sauce and a small ladle of pasta water, toss until emulsified
Remove from heat and toss through the parmesan and lemon juice until you have a thick, glossy sauce
Add more water if dry, or return to low heat if too wet
Season with salt, black pepper and lemon juice to taste
Divide between 2 bowls and finish with extra parmesan