Start by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. This usually takes about 10-12 minutes. You want it to have a little bite. Once done, drain and set aside.

In a large frying pan, heat a generous drizzle of olive oil over medium heat. Add your chopped spring onions, chilies, grated carrot, and celery. Sauté for about 5 minutes or until they begin to soften and the kitchen starts to smell inviting.

Now comes the fun part! Slice the sausages and add them to the pan. Use a wooden spoon to break the sausage meat apart as they cook. This should take around 8-10 minutes, ensuring everything is nicely browned.

Next, add the minced garlic, fennel seeds, and dried oregano. Stir well for about a minute to release those lovely aromas. Then, pour in the chopped tomatoes along with the balsamic vinegar. Allow it to simmer for about 15 minutes. The sauce should thicken, and all the flavors will meld together beautifully.

Once the sauce is ready, toss the cooked pasta into the sauce. Gently stir to ensure all the pasta is coated in that luscious mixture. This is where the magic happens; each piece of pasta absorbs flavor.

Remove the pan from the heat and stir in the torn basil leaves. Add a touch more olive oil for richness and season with salt and pepper to taste. Serve it up with your shaved Parmesan on top.

While your pasta is cooking, you can whip up the chicory salad. Toss the sliced chicory, rocket, and watercress in a bowl. Drizzle with olive oil, the juice of the lemon, and season with salt and pepper. Toss gently, then finish with fresh Parmesan shavings.

For dessert, preheat the oven to 180°C (350°F). Beat the egg, butter, ground almonds, sugar, orange zest, and juice, and vanilla until well combined. Fill the pastry cases with a layer of raspberry jam, then spoon over the almond mixture. Bake for 20-25 minutes until golden. Serve with a dollop of crème fraîche and a sprinkle of cinnamon.