40 minutes start-to-finish, serves 4
Cook pasta in salted water to al dente (consult box for timing).
In a non-stick skillet, sauté the fennel and onion in olive oil until translucent (about 7 minutes). Add sausage, breaking apart and browning for 7 – 8 minutes. Add garlic, white wine, crushed red pepper flakes, and fennel seed. Salt and pepper to taste.
Bring to a boil. Add heavy cream and half and half and reduce heat to a simmer for 15 – 20 minutes.
Add pasta to the sauce and garnish with fresh parsley and parmesan.