Put the sausage meat into a large frypan with a splash of olive oil and cook, mashing the meat up with the back of the spoon as you do, until browned.
Add the garlic, fennel seeds, oregano and a good pinch of salt and pepper and cook, stirring for another minute.
Pour in the tomato passata and bring to the boil, then simmer for 15 minutes. Taste and add salt and pepper as needed.
Meanwhile, bring a large pot of water to the boil. Add a good pinch of salt and the pappardelle. Stir, then cook until almost al dente.
When the pasta is almost done, add the broccoli. Cook for 1 minute, or until pasta is al dente and broccoli is just tender. Drain.
Tip the pasta and the broccoli into the frypan with the sauce and toss to combine. Add the chilli and stir through.
Serve immediately with grated parmesan cheese.
