Brown the Italian sausage over medium heat then set aside in bowl.

Add Olive Oil to pan. Add diced fennel and onion. Salt and pepper. Allow fennel and onion to saute until onion is translucent.

Deseed habanero and toss into pan without dicing. Allow it to cook for a few minutes until it appears to soften then crush garlic and add it to the pan.

Add white wine, oregano and cook for a couple minutes then add tomatoes, tomato sauce, chicken stock. Cook sauce until it has reduced (about 30 minutes on low simmer).

In pot, bring water to boil and cook 12-14oz angel hair pasta according to box directions.

Using hand blender/chopper or food professor, blend spaghetti sauce until smooth.

Add whipping cream, fresh basil and cooked Italian sausage to pan and bring heat back up to medium.

Sprinkle in parmesan cheese and stir until fully melted.

Pour over pasta and enjoy!