Slice sausage into 1/2 inch wide medallions and remove skin. In heavy, skillet over medium high heat, in 1 tablespoon of the oil, brown the sausage. Remove sausage to bowl. Add the remaining 1 tablespoon of oil and saute green onions and bell pepper till soft. Add broth and simmer for 3 minutes. Add seasonings, including fennel seeds and simmer 5 more minutes. Add cream, sausage and basil and simmer 3-4 minutes. Meanwhile, cook pasta in large saucepan, in boiling salted water until just tender but firm to bite stirring occasionally. Drain. Pour sauce over pasta and top with feta cheese to serve.
Cajun Country -- New Iberia, Louisiana