Remove the skins from your sausages. Add a little rapeseed oil to a large pan and bring up to a medium heat. Add the sausages and cook, breaking up with a wooden spoon as you go along, until just cooked through. When broken up, they should resemble mince.
Crush the fennel seeds with a pestle and mortar, and add these and the chilli flakes to the sausages. Stir well, and cook for another 5 minutes.
Add the oregano and cook for another 2 minutes, stirring.
Pour in the white wine and stir well, using it to deglaze the bottom of the pan. Turn the heat down and simmer until the wine has reduced by around a half, about 6-7 minutes.
After this time, start to cook the pasta as per the packet instructions.
Add the lemon juice and zest to your sausage mix, along with a good pinch of black pepper, and stir well. Just before the pasta has finished cooking, stir the Parmesan into the sausages.
Drain your pasta once cooked, but leave a little water clinging to it. Add to the sauce, stir well, and serve, topped with more Parmesan and with a green salad on the side.