Heat a pan to medium high and add the oil.
Deskin the sausages and break them up by hand into the pan.
Keep the sausages moving around and let them start to develop some good brown colour.
Once browned, add the shallots and cook for 2-3 minutes. Season with salt & pepper.
Add the broccolini and cook for 1-2 minutes.
Add the garlic, fennel seeds and chilli flakes and cook for a further minute.
Pour the wine in and deglaze the pan, turn the heat up to bring the wine to a boil.
Bring a pan of salted water to a boil and add you pasta. Cook for around 2 minutes less than the manufacturer instructions.
Reduce to a simmer and let it cook down until half of the wine has cooked off and the alcohol smell has faded.
Add the cream and let cook for a couple of minutes, mixing well to let all the flavours combine.
Add in the cheese and a laddle of pasta water from the pot and mix together. The cheese will start to melt and mix into the cream sauce to thicken it and create a silky smooth sauce.
Drain your pasta and add it into the sauce. Toss the pasta into the sauce and cook for a final 2 minutes to finish the pasta.
Serve with some grated parmesan and freshly ground pepper.
