400g Italian style pork sausages
1 medium brown onion, finely chopped
1 long red chilli, deseeded and finely chopped
2 garlic cloves, finely chopped
1 medium fennel bulb, trimmed, halved and very thinly sliced
1/2 cup dry white wine
200g cooked and peeled chestnuts (the vac-packed ones work at treat)
1 tbs lemon juice
1⁄3 cup flat-leaf parsley, roughly chopped
Lemon wedges, and to extra virgin olive oil serve
Cut casings from sausages and drop small pieces of the sausage filling into a large frying pan over medium heat. Cook, turning often, until browned. Transfer to a plate lined with paper towel. Set aside.
Using the fat from the sausages (if pan is dry add 1 tbsp olive oil), add onion and cook, stirring often, for 3 minutes until soft. Add chilli, garlic and fennel, cook, stirring for 2 minutes. Add wine and simmer for 1 minute. Add sausage and chestnuts and cook for 10 minutes, tossing often.
Meanwhile, cook spaghetti in a large saucepan of boiling water following packet directions. Drain and return to pan.
Gently toss through chestnut mixture, lemon juice and parsley.
Season to taste.
Serve with lemon wedges and a drizzle of extra virgin olive oil