Uncle Sal's Amazing Fennel with Sausage Pasta

• 1/2 cup olive oil (or enough to generously cover the bottom of your pan)
• 1 tbsp. fennel seeds
• 1 tbsp. crushed red pepper
• 1 clove crushed garlic
• 2 fresh fennel bulbs
• 1 lb. Gemelli (or your favorite pasta)
• 4 Hot Italian Sausage Links

1. Begin water boil for your pasta; make sure it's like "sea water" according to top chefs.
2. Add fennel stalks from fresh fennel bulbs (not the bulbs, just the stalks) for flavor.
3. Put olive oil into a pan; medium heat Crush fennel seeds and crushed red pepper in separate bowl; add to olive oil Layer in chopped garlic; keep heat consistent but not too hot Add "decased" sausage (simply squeeze meat out of casing); break up sausage into smaller pieces while browning; use a spatula to brown and integrate the flavors Once meat is browned and 8/10 cooked, add chopped fennel (small pieces).
4. Remove fennel stalks from boiling water.
5. Place pasta into water at the same time you put your fennel into your pan with the sausage to time it correctly.
6. Cook on medium heat until fennel is cooked to your taste/texture.
7. Add Pasta when finished.
8. Stir to mix flavors... We served with sauteed broccoli with extra virgin olive oil...
9. DELICIOUS!
10. Thanks Degustibus and Sal!

olive oil, fennel seeds, red pepper, garlic, fresh fennel bulbs, gemelli, italian sausage

Taken from www.foodgeeks.com/recipes/21585 (may not work)