Pasta with Sausage and Fennel

A year or so ago, my mom and I went to the New York Wine and Culinary Center in Canandaigua, NY.  We attended the "Summer in Italy" cooking class and had a blast cooking and eating all evening.  Everyone was assigned to creating two meals, one was this dish, Ear pasta with Sausage and Fennel (Orecchiette con Salsicce e finocchio). It turned out to be one of the best dishes of the night, just saying!

Olive oil
1/2 chopped medium onion
1 fennel bulb trimmed and sliced
2 cloves of garlic
10 ounces sweet Italian sausage, removed from casings (I used medium turkey sausage this time and came out perfect)
basil leaves
1/2 TB oregano
1/2 cup chicken broth
1/2 cup red wine
1/2 cup cream
1 lb Orecchiette pasta
salt and pepper to taste
grated Parmesan to taste

Heat a medium sate pan over medium heat. Saute the onion and fennel until they are soft.  Add the garlic and cook for 30 seconds.  Add the sausage and saute until sausage is fully cooked.  Add the basil, oregano, broth and wine.  Season with salt and pepper and simmer until the flavors blend.  Add the cream and continue to simmer for 5 minutes.  Cook the Orecchiette in salted water until al dente and drain but do not rinse.  Add pasta to the sausage sauce and toss to coat and serve.  Enjoy with a little grated Parmesan cheese :)