• Meanwhile, remove sausages from casings. Tear meat into small pieces. Heat oil in a large saucepan over medium-high heat. Add sausage meat. Cook, stirring occasionally, for 5 minutes or until browned. Add fennel. Cook, stirring, for 2 minutes or until starting to soften. Add garlic and paprika. Cook, stirring, for 1 minute or until fragrant. Add soup and stock. Bring to a simmer. Simmer over medium heat for 5 minutes or until reduced slightly. Season with salt and pepper.
  • Add cream, spinach and pasta to beef mixture. Stir to combine. Top with basil and parmesan. Serve with crusty bread rolls.