Directions

• Wash the fennel fronds well in hot water. Bring 5 quarts of water to a boil in an 8-quart pot over high heat. Add the fronds and boil 10 minutes, drain and reserve the water to cook the pasta. Mince the fronds until you have 1/2 to 2/3 cup.
• Remove the sausage from its casing and break apart into small pieces. Heat the olive oil in a 10-inch skillet over moderately high heat. Add the sausage and cook until it is no longer pink and begins to brown lightly. Stir constantly with a wooden spoon, breaking the sausage up as you go.
• Add the fennel greens and stir well to distribute and coat with the oil. Season with salt. Reduce the heat and keep warm.
• Add 1/4 cup salt to the water in which you cooked the fennel. Return to a boil and add the pasta. Cook until al dente. Set aside 1 cup of the pasta water, drain the pasta and return it to the skillet with the sausage and fennel greens. Cook, stirring, over moderate heat for a minute or two to flavor the pasta, moistening it with some of the reserved pasta water.
• Serve immediately.