First you must “marinate” your sausage. Remove the casings from the sausages and put the sausage filling in a bowl. Add your garlic, 1/3 cup of wine, fennel, black pepper and crushed red pepper. Cover and refrigerate at least 4-5 hours (overnight is fine).

In a large skillet, heat olive oil. Add sausage mixture and cook over high heat until lightly brown (no pink showing). Add your carrots, onions and celery, stirring frequently. Let this cook for 4-5 minutes. Add remaining 1 cup of wine and let this reduce by half. Add crushed tomatoes and diced tomatoes (with their juices) and salt and pepper. Let this cook down for at least 30 minutes.

Serve over your cooked linguine (you want to keep 1/2 cup of your cooking liquid in the event your sauce gets too thick).

Top with Parmesan cheese and a serve with a side of fresh bread.