-Bring a pot of salted water to boil.

-Add 1 pound penne pasta and cook according to package directions until just tender.

-Slice 4 spicy Italian sausages into rounds.

-Chop up 1 fennel bulb.

-Melt 1 TBS of butter in a large sauté pan.

-Add the sausage and fennel and cook stirring often until lightly browned, about 5-7 minutes.

-Cut 1 head of well-washed escarole into thin ribbons.

-Add to the sausage along with ½ tsp fennel seeds.

-Sauté another 8 minutes.

-Add the pasta to the sausage and fennel and mix.

-Halve ½ pint of Sungold cherry tomatoes or chop up 2 slicing tomatoes.

-Add to the pasta and toss gently.

-Season with salt and pepper and serve with grated Romano cheese and a sprinkle of red pepper flakes.