Pour the oil into a large, deep, frying pan and put on a medium heat. Crumble in the chorizo and cook for 4-5 mins or until crisp. Remove from the pan using a slotted spoon and set aside. Tip the onion into the chorizo oil and cook for 15 mins until softened.

Put the pasta on to boil in plenty of salted water. Once the onion has softened, sprinkle in the garlic, fennel seeds and chilli flakes. Cook for 2-3 mins, then toss in the cabbage and season. Cook for 10-12 mins until softening, stirring often.

Toss through the cooked chorizo, the cooked pasta, a ladleful of pasta water (roughly 150ml) and the parmesan. Mix very well to combine.

Divide between four bowls, and scatter over more parmesan to serve.