Creamy Sausage Parpadelle

I made a sauce by frying the insides of Sicilian style sausages (containing fennel) until browned, then adding onions and fennel seeds, then garlic, then dried porcini soaked in white wine. Finally, cream and loads of black pepper. Mixed in the pasta then served with plenty of freshly grated parmesan (PR natch) and a mixed salad with homemade basil dressing.