Cook the pasta following pack
instructions. Meanwhile, squeeze
the meat out of the sausage skins.
Heat a frying pan over a high heat
and brown the sausagemeat,
breaking it up with a wooden spoon
while it cooks. Once browned, push
to the side of the pan.
Add the garlic, chilli and fennel
seeds to the empty part of the pan
and cook for 45 secs until fragrant.
Stir in the sausagemeat, season and
add the cream, mustard and
Parmesan. Keep on a low heat until
the pasta is cooked.
Drain the pasta, reserving a few
tbsps of the water, then tip it back
into the pan. Add the sausage sauce
and mix, adding some of the pasta
water if it needs it. Add the rocket,
turn off the heat and spoon into
bowls. Serve with extra Parmesan.