Preheat the oven to 400 degrees, and line a rimmed baking sheet with non-stick aluminum foil. Toss the fennel with 2 tablespoons of olive oil, salt, and pepper in a bowl. Spread the fennel in a single layer on the foil lined baking sheet. Bake for about 30 minutes until golden. Set aside to cool.

As soon as the fennel goes in the oven, put a large covered pot of water on to boil, and prep the remaining ingredients.

Heat the remaining olive oil in a large skillet and sauté the minced red onion over low heat for about 6-7 minutes until translucent.

Add the garlic and cook for another minute. Add the sliced tomatoes and cook for another minute.

Add the sliced sausage pieces, and sauté for a minute or two. Add the white wine and optional Pernod and cook until evaporated. Add the stock and fennel seeds. (If you don’t have Pernod, just add a little more white wine or stock.)

While the fennel is about 10 minutes away from being done, add salt to the pot of water, and make sure it is at a rolling boil. Cook the orecchiette for 9-11 minutes, stirring occasionally. Reserve 1 cup of the pasta water, and drain the orecchiette into a colander.

Add the cooked orecchiette, baby spinach, parsley, and fennel. Add some of the starchy pasta water, taste for salt and pepper, and adjust the seasonings. Serve in warmed pasta bowls.