Instructions

1. Pour the olive oil into a saute' pan large enough to hold all of the cooked pasta. Heat over medium high heat and then add the crumbled sausage meat. Cook, stirring to break it up, until it begins to brown and is cooked through.
2. Add the fennel seeds and continue cooking for a few minutes. Add the white wine, letting it bubble away while you scrape up any browned bits from the bottom of the pan.
3. Add the cherry tomatoes and stir well. Let this cook for about 5 to 8 minutes, just enough to let the tomatoes begin to soften. Turn off heat
4. Bring a large pot of salted water to boil. Add pasta and cook until al dente. Drain the pasta, reserving 1 cup of the cooking water.
5. Turn on heat under sausage mixture, and add pasta. Stir, letting the flavors blend, adding a bit of the reserved water if it seems dry. Turn off heat, add the grated cheese and mix, adding more water if necessary.
6. Serve.