Southend-stylee pappardelle

INGREDIENTS

• 400 g higher-welfare sausages
• olive oil
• 1 bulb of fennel, trimmed and finely chopped
• ½ teaspoon fennel seeds
• 1 small dried red chilli
• 2 sprigs of fresh rosemary, leaves picked
• 250 ml white wine
• 1 x 700 ml jar of passata
• Parmesan cheese, for grating
• sea salt
• freshly ground pepper
• extra virgin olive oil
• 4 large free-range eggs
• 400 g ‘00’ Tipo flour, plus extra for dusting