Get the water on the boil. We want this ready to go for blanching the broccolini and then to boil the pasta. Make sure the water is well salted. 

Prepare the sausage mince. Remove the sausage mince from the casings and set aside.  

Sausage mince. Add a good drizzle of olive oil and fry off the sausage mince on a medium heat.  

Sofrito. When the sausage starts to brown, add your garlic, chilli flakes, parsley and anchovies. Keep stirring through on a medium until the anchovies have dissolved and the meat continues to brown. This should be around 10 minutes. 

Add lemon and white wine. Finely grate the rind of half of a lemon into the pan, and squeeze in some of the juice. Add the white wine and let the sizzle until the alcohol burns off, this should also help deglaze the pan. Taste and add a little more salt if needed at this point. 

Broccolini. Blanch the broccolini in the salted boiling water for a few minutes and then transfer the pan with the sausage, bring across some of the water to help break up the sausage mix. Toss through and turn to a lower heat, and cover. Cook through until the broccolini softens. This should take another 10 or so minutes.  

Boil the pasta. Add your homemade pasta to the same boiling water you blanched the broccolini and cook for 4 minutes (depending on how long you leave the pasta to dry) 

Bring it all together. Once cooked, transfer your pasta to the pan with the sausage and broccolini, add your parmesan, a little more pasta water and keep tossing through until nicely emulsified.  

Final touches. Cover with a lid and let rest for 10 minutes. Drizzle with extra virgin olive oil, mix through ….. and all that’s left to do is serve and enjoy!!