Step 1

Bring a large pot of water to a boil, salt it and cook the pasta al dente according to the instructions on the package. Reserve 2 cups of pasta water before draining.

Step 2

Meanwhile, heat the olive oil in a large, deep pan and cook the sausage for 4-5 minutes over medium heat, breaking it up with your spoon as you go, until golden or even slightly crispy.

Step 3

Add the onion and continue to cook for 1-2 minutes until softened. Next, stir in the garlic, crushed fennel and red chili flakes and cook for another minute.

Step 4

Stir in the tomato paste, then deglaze the pan with 1 cup of the reserved pasta water. Stir in the passata and simmer for 5 minutes on low heat.

Step 5

Once the sauce has thickened, transfer the cooked pasta to the pot and toss well to cover it with the sauce. Add a bit more of the reserved pasta water if it looks too thick.

Step 6

Add the grated Parmesan, parsley and basil leaves and stir to combine. Season to taste and serve immediately.