Casarecce with Pork Sausage, Cavolo Nero and Chilli

Ingredients

• 2 tbsp olive oil
• 4 thick pork and fennel sausages, skins removed, broken into bite-sized pieces
• 6 garlic cloves, finely chopped
• 1 tbsp finely chopped rosemary
• 1½ tsp fennel seeds
• 1½ tsp dried chilli flakes
• 125 ml (½ cup) dry white wine
• 125 ml (½ cup) chicken stock
• 4 cups (firmly packed) roughly torn cavolo nero (about 1 bunch)
• 500 gm dried casarecce
• 50 gm finely grated parmesan, plus extra to serve
• ¼ cup coarsely chopped flat-leaf parsley