Take off the skins from good pork sausages, and fry in a little hot oil, breaking up the sausage into small pieces as it browns. Scoop out with
a slotted spoon to a plate, then fry a chopped onion and chopped fennel until starting to soften. Add a Tbs crushed fennel seeds and season with
a little salt and freshly ground black pepper. Return the sausage to the pan and add a wineglass of dry vermouth, bring to a simmer, cover and
cook for 10-15 minutes. Meanwhile, cook orecchiette according to the packet directions, drain (saving some of the cooking water) and add to the
sausage mixture, mixing well, adding some of the pasta water if necessary, to make enough sauce to coat everything nicely.
Serve in bowls, garnished with chopped parsley and shaved parmesan cheese.