Sausage, fennel, onion and tomatoes make a robust pasta topping.

Turkey sausage flavored with fennel can be found in many markets. Look for mild or sweet Italian sausage.

Fennel is sometimes called sweet anise. It's a large white bulb with celery-like stems and green, feathery leaves. It has a mild anise or licorice flavor and can be eaten raw or cooked.

For this recipe, any type of pasta can be used and any type of sausage can be used. Celery can be substituted for fennel. The flavor will be changed, but the recipe still will be tasty.

Makes 2 servings½ pound lean turkey sausage3 teaspoons olive oil, divided use1 medium fennel bulb, coarsely chopped (about 2 cups)1 cup coarsely chopped onion1 cup cauliflower florets broken into small pieces¼ pound spaghetti1 cup canned, no-salt-added, crushed tomatoesSalt and freshly ground black pepper2 tablespoons chopped parsley (optional)Place a large saucepan with 3 to 4 quarts water on to boil for spaghetti. Cut sausage into half-inch slices.Heat 1 teaspoon olive oil in a nonstick skillet over medium-high heat. Add sausage and sauté 2 minutes. Remove sausage from skillet to a plate.Add the chopped fennel, onion and cauliflower to the skillet. Sauté 5 minutes. As the vegetables start to color, return the sausage to the skillet for 2 minutes. Remove to a plate and add the tomatoes for 1 minute to warm through.As soon as the water comes to a rolling boil, add the spaghetti and cook 8 to 9 minutes. Drain and add to the skillet with the tomatoes. Add the remaining 2 teaspoons olive oil, sausage and vegetables. Toss well.Add salt and pepper to taste. Sprinkle parsley on top.