adapted from "Pasta et Cetera" by Josee Di Stasio
1 lb Italian Sausage casings removed
1 fennel bulb halved and sliced
2 chopped red peppers
crushed chili peppers
1 clove of garlic, chopped
1/2 -1 tsp crushed fennel seeds
1/2 cup chicken stock
1/3 cup freshly grated Parmesan cheese
Salt and Pepper
Remove casings from sausage. In a large pan in 2 tsps of olive oil sauté the sausage for aprox 5 mins. until no pink is visible. Remove the sausage and keep warm. Discard fat. Add some olive oil to the pan and sauté the fennel and peppers for 10 minutes or until the fennel becomes soft and caramelized. Add the garlic, fennel seeds,crushed chili peppers, salt, and pepper and cook for 2 minutes. Meanwhile in a large pot boil salted water and cook pasta until al dente.
Add the chicken stock to the fennel pepper mixture and the sausage, add a bit of pasta water, add the pasta after the sauce has reduced a bit. Mix well.
Serve with grated cheese.