Orecchiette with sausage, fennel and tomato - chinese grandma

Ingredients

• Extra-virgin olive oil
• 1 pound sweet Italian sausage, casing removed
• 1 large fennel bulb
• 3/4 cup dry white wine
• 2 cups fresh (or canned) diced tomatoes, drained if using canned
• 12 basil leaves, torn into small pieces
• Crushed red pepper flakes, to taste
• Salt
• Freshly ground black pepper
• 3/4 lb. dried orecchiette (small cupped pasta; “litte ears” in Italian)
• 1/2 cup freshly grated Parmesan or Pecorino Romano