Gemelli with Sausage, Rapini and Fennel

Ingredients

• 1 bunch, rapini (broccoli raab), rinsed
• Salt, to taste
• 45 ml (3 tbsp) olive oil
• 5 ml (1 tsp) fennel seeds
• 675 g (1½ lb) Italian sausages, each in eight slices
• 250 ml (1 cup) red wine
• 1 can, 796 ml (28 oz) diced tomatoes, drained
• Freshly ground pepper, to taste
• Sugar, to taste
• 450 g (1 lb) gemelli, cooked al dente
• Parmesan cheese, freshly grated, as required