Step 1

In a pan on the stove put the whole rinsed cherry tomatoes and diced onion over medium heat with some olive oil. Add the red pepper flake and fennel seeds, if you want to make this a vegetarian dish omit the sausage later in the recipe and double the amount of fennel here.

Step 2

Allow the pan to cook until the tomatoes start to brown and pop, 15 minutes give or take. Then add the white wine to the pan, allow alcohol to burn off.

Step 3

Set aside and let cool for a few minutes then pour into a food processor and pulse until smooth, add 3/4 cup of the Parmesan to the sauce, and salt and pepper to taste. You can do this portion of the recipe ahead of time.

Step 4

Boil pasta per package directions. Don’t forget to salt the pasta water. Be sure to save a little pasta water when you drain the pasta, you might need it to thin your sauce when you mix it with the pasta.

Step 5

While pasta cooks, in a large pan on the stove brown the fennel sausage breaking it up into small crumbles. Then add the sliced mushrooms letting them cook until they release all their water.

Step 6

When cooked add the other veggies cooking until almost tender then add the tomato sauce and pasta into the pan. Toss to coat the pasta, if sauce is to thick use pasta water to thin.

Step 7

Serve with the remaining cheese and lots of fresh basil, I also enjoy a glass of two of the leftover white wine I use in the sauce with my fennel pasta.