Bring water in a stock to a boil. Salt the water and cook pasta to taste. Start pasta once the sausage is roughly half cooked.
Heat a little bit of olive oil in a skillet, saute pan, or braiser over medium heat. Add the fennel and cook for about 4 minutes.
Add the sausage, breaking it up, and cook through, it should take about 7-8 minutes.
Add the garlic, fennel seed, oregano, and thyme. Cook for an additional minute.
Add the tomato sauce and stir to combine. Reduce heat to medium-low and simmer while the pasta finishes cooking.
Add the cream for the last minute of the cook time.
Add the pasta and toss.