Cut the florets off the broccoli stalk, then cut the stalk in half lengthways, removing any dead bits off the bottom and pop into a large pan of boiling water with the sausages and chilli (whole). Place the lid on top and boil for 5 mins. Lift out the ingredients and leave the water on a very low heat.

Chop the broccoli florets into small pieces and set aside. Finely slice the broccoli stalk, sausages and chilli and pop into a frying pan over a medium heat with the olive oil, fennel seeds, salt and pepper. Stir fry until the sausage turns golden then add the onion, garlic and dried oregano until it's all softened.

Add the vinegar and cook until it evaporates, then add the tomatoes, peppers and lemon zest. Swill the tomato tin out with some water and add it to the pan and simmer for 15 minutes.

Bring the pan of water back up to the boil and cook the tagliatelle according to the packet instructions. Pop the broccoli florets in for the last 4 minutes. 

Drain the pasta and broccoli, reserving a little of the water then toss through the sauce along with the creme fraiche and most of the Parmesan cheese. Serve with garlic bread and a final flourish of Parmesan on top.