Bring 6 quarts of water to boil. Add 3 tablespoons of sea salt.

Chop the broccoli rabe bunch into halves or thirds. Add to the boiling water and blanche 2 -3 minutes until tender but not fully cooked. Remove broccoli rabe and immerse in iced water stop the cooking Remove with a slotted spoon to colander set aside in a large bowl.

Add the pasta to the same boiling water that the broccoli rabe was blanched in.

Meanwhile, heat 2 tablespoons olive oil in a large (12-14- inch) skillet over medium-high heat. Break up the sausage into bite size pieces and add to the pan. Cook until the sausage is cooked and browned. Scoop out the sausage to a plate.

Pour the wine in the pan and let it bubble for a minute, while scraping up the brown juices. Lower the heat and add more olive oil to coat the bottom of the pan, sweet onion and fennel, along with 1 teaspoon salt. Cook without browning (adjust the heat if necessary), until the vegetables are tender and translucent. While the pasta continues to cooks, stir the garlic and crushed chili to taste into the pan with the fennel. Scoop out about 1/4 cup of the boiling pasta water and add to the pan to loosen the sauce.

When the pasta is al dente, drain, reserving another 1/4 cup or so of the cooking water. Add the pasta to the pan along with the broccoli rabe and stir everything together over low heat. Drizzle in more water and olive oil as needed to keep it saucy (but not watery).

Serve the pasta immediately while hot in bowls, sprinkled with lightly chopped fennel frond tops, and the cheese.