Cut the Fennel into quarters and then take each quarter and slice thinly. Seperate the green parts and lay to the side, we'll use these later.

Place a large pan on high heat, add oil and fry the fennel, onion, garlic, chili pepper and sausage.

Next add the cumin seeds and thyme and mix well.

As soon as the fennel starts to soften add the wine to cool down our mixture and clean the pan.

Let the alcohol mostly evaporate which should take around 2-3 minutes and then add the cream cheese. Turn the heat down to low and let simmer for 5 minutes. Ensure you season with salt and pepper to taste.

While your mixture sits and simmers. Cook the pasta according to package instructions, however take off heat 1-2 minutes early as we will continue cooking a little further with our sauce. Drain the pasta but save some of the pasta water for your sauce (around 4 tbsp).

Add pasta water to the sauce to thin out the consistency slightly.

Next add the pasta to the sauce and mix well. Let the pasta mixture sit on the lowest heat for around 6-7 minutes. As it sits on low heat, add the green leaves from our fennel and mix everything together occassionally. Plate and serve!