Remove the casings from the Sweet Italian Sausage (to taste) and crumble. Chop the Onion (1), Garlic (4 clove) and Fresh Parsley (to taste). Halve and slice the Fennel Bulb (2). Cook the Fettuccine (1 pound) based on package directions.
While fettuccine is cooking, add Clarified Butter (2 tablespoon) to a saute pan over medium heat. Add the sliced fennel, onion and garlic. Saute until soft.
Add Dried Sage (1/2 teaspoon), Smoked Paprika (1 tablespoon), Salt and Pepper (to taste). Stir to combine. Next, add the crumbled italian sausage, and cook for 5 minutes, or until browned.
Add Chicken Broth (1/2 cup) and White Wine (1/2 cup) then cook for another 5 minutes, or until thickened and sausage is cooked through.
Add cooked fettuccine to a large bowl, and pour the sauce over it. Toss to combine.
Serve with parsley and Grated Parmesan Cheese (to taste). Enjoy!