Make a cut in each of the sausages and peel away the sausage casing.

Break the sausages up into small pieces and add to a frying pan.

Cook on a medium heat using the fat of the sausages to prevent them sticking.

Once browned on the outside add the diced onions and sliced mushrooms to the pan.

Cook for 5-10 minutes stirring frequently until the onions are translucent.

Add the minced garlic and mixed herbs then cook for a few more moments.

Pour in the wine and peas then turn up the heat until the wine is simmering.

In the meantime, put the pasta on to simmer for 5 minutes.

Once the wine has reduced, add the cream to the pan and reduce the heat.

Stir the sauce making sure any caramelisation on the bottom of the pan is incorporated.

Drain the pasta and stir into the sauce

Grate in the parmesan and add the black pepper.

Once the parmesan has melted stir through the fennel leaving a little to garnish and plate up.