In a dutch oven, add 1 tbsp olive oil and cook crumbled sausage over medium
heat until deeply browned. The browner the sausage, and thicker the fond, the
better the dish will turn out.
Add the onion and some salt, cooking until the onion is translucent (about 5
minutes).
Add the garlic, fennel, and chile, cooking from 30s to a minute (avoid burning
the garlic).
Add the box of orrecchiette, then cover with broth.
Bring to a simmer, then cook until most of the liquid has been absorbed and the
pasta is cooked. The pasta should be in a thick, starchy gravy.
Season with salt and freshly ground black pepper.
Serve in a warm bowl, covering generously with parmigiano reggiano.