½–1 tsp dried red chilli flakes
½–1 fennel bulb, cored and finely sliced or chopped
2 garlic cloves, chopped
1 white onion, finely chopped
2 sprigs fresh rosemary, leaves removed and chopped
semolina flour, for dusting
salt and freshly ground black pepper
½–1 tsp fennel seeds
300g/7oz ‘00’ flour
2 tbsp olive oil
150ml/5fl oz double cream
9 medium free-range egg yolks
50g/1¾oz Parmesan, grated, plus extra for garnish
4 Italian fennel sausages, meat removed from their skins
100–150ml/3½–5fl oz white wine