*To stick to Ina's original recipe, substitute 1 cup heavy cream for the ricotta.
Heat the olive oil in a large dutch oven over medium heat. Add the fennel and onion and saute, stirring occasionally, for 7 minutes or until soft. Add the sausage, crumble, and cook for 7 to 8 minutes or until browned. Add the garlic, fennel seeds, red pepper flakes, 2 teaspoons salt, and black pepper and stir for 1 minute. Stir in the wine and bring mixture to a boil, then add the ricotta, half and half and tomato paste and stir well. Bring back to a boil, then reduce heat and simmer sauce for 20 minutes.
Cook pasta according to package instructions and drain. (Or go all out and make fresh pasta!) When the sauce has finished simmering, add cooked pasta to sauce and stir well to coat the pasta evenly. Cook the mixture over low heat for 5 minutes then, off heat, stir in the parsley and Parmesan, reserving some Parm as a garnish if desired. Serve immediately and enjoy!
Oooh, that sounds and looks really good. I will have to try this recipe.