Jos Spaghetti With Sausage and Wine

• 2 sweet fennel-flavored Italian sausages, casings removed (8 oz.)
• 2 cups dry white wine
• 12 cup firmly packed fresh flat-leaf parsley, leaves only
• 2 teaspoons fennel seeds (optional)
• 2 large garlic cloves, peeled and trimmed
• 12 teaspoon sea salt
• 12 cup extra virgin olive oil
• fresh ground black pepper
• 1 lb dried spaghetti
• 4 tablespoons freshly grated pecorino romano cheese, plus more to pass at the table

1. Add sausages, wine, and 2 cups cold water to a mixing bowl; break up the sausages with your fingers or two forks.
2. Cover and refrigerate for at least 30 minutes or up to several hours.
3. Bring a large pot of water to a boil for the pasta.
4. Finely chop the parsley, fennel seeds (if you wish), garlic, and salt together on a cutting board.
5. Transfer to a large straight-sided saute pan; add in the olive oil and cook over med-high heat until the garlic is golden.
6. Add in the soaked sausage meat with the wine and water; bring to a boil and reduce the liquid by half.
7. Grind in as much black pepper as you like; set aside over very low heat.
8. Generously salt the pasta water and drop in the spaghetti; cook/stirring often, until al dente; drain pasta, reserving about 1 cup of the pasta water.
9. Transfer the spaghetti to the saute pan and toss.
10. If it seems dry, add some of the reserved pasta water, a tablespoon at a time, until the spaghetti is well coated and moist.
11. Add the Pecorino Romano; toss again; serve immediately in heated bowls; pass extra cheese at the table.

sweet fennel, white wine, parsley, fennel seeds, garlic, salt, extra virgin olive oil, fresh ground black pepper, freshly grated pecorino romano cheese

Taken from www.food.com/recipe/jo-s-spaghetti-with-sausage-and-wine-384286 (may not work)