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Heat a splash of olive oil in a large pan over medium heat. Add the sausage meat, using a fork or wooden spatula to break the meat into small pieces. Allow to fry for around 10 minutes, until the sausage is nicely browned.
Add the onion, fennel (not including the fennel tops), fennel seeds, chilli and garlic. Fry the mixture for a further 15 minutes or so.
Add the wine, allowing the mixture to cook until the alcohol evaporates. Add the stock, season with salt and pepper, then cover the pan with a lid and simmer gently for half an hour.
After this time, stir in the cream and fennel tops.
Bring a pan of generously salted water to a rolling boil, before adding your chosen pasta. Cook the pasta until al dente.
Strain the pasta, reserving a cup or so of cooking water. Add the pasta to the pan containing the sauce. Toss to combine, adding a splash of starchy cooking water as necessary to loosen the sauce.
Serve immediately, finishing the dish with more freshly cracked black pepper and Italian hard cheese.