In a large skillet cook the sausage until browned. Drain well and add fennel. You may need to add a touch of oil to stop the fennel from sticking.
Cook for 2-3 minutes until the fennel begins to brown, stirring and breaking up the sausage. Add the sun dried tomatoes, rosemary, and cook for an additional minute.
Add the wine and cook for another 2-3 minutes until it has reduced to half.
Adjust seasoning and add pasta to the pan. Cooking for just a few seconds, while tossing all the ingredients together.
Serve immediately topped with Parmesan cheese.