Wash and slice the Fennel Bulb (1).
Break up the Turkey Sausages (1) and place it in a skillet, turn on medium heat and cook stirring from time to time until meat starts to brown. No need to add any extra oil, the meat will release some which will be just enough!
Pour in the Dry White Wine (1/4 cup), turn on high heat, and let it evaporate. Next, add the fennel, season with Salt (to taste) and Ground Black Pepper (to taste), pour in 1/2 cup of water, and let it simmer, allowing the fennel to tender up. Lastly, add some freshly chopped Fennel Leaves (to taste).
While the sauce is cooking, measure up 35 grams of Gluten-Free Pasta (35 gram).
Cook it in 1 liter of water for about 12 to 14 minutes. The pasta will absorb a lot of liquid growing in volume!
Add the pasta to the skillet and sauté it with the sauce on medium heat.
Serve it up and add a sprinkle of Fennel Seeds (to taste)! This is optional, but I do like that extra bit of crunchiness and flavor that they add to the dish.