1. Boil 75g of fregola per person in generously salted water for ten minutes.
2. Meanwhile, cut one sausage per person into small pieces, then fry in a non-stick pan whilst breaking up with a wooden spoon. Cover with a lid and cook gently for two minutes stirring occasionally.
3. Mix together the drained fregola, sausage, parsley, pecorino, lemon oil, and serve.
