Caramelized Shallot and Fennel Orecchiette

To a heated large skillet add olive oil. Once the oil gets to temperature add in fennel and shallots. Season with salt and pepper. Caramelize for 20-25 minutes stirring occasionally. Once the shallots and fennel are nearly caramelized add in your sausage. Cook for 7 minutes. Add in rosemary and thyme, stir. Add Worcestershire. Over medium heat add in your broth/stock. Deglaze and scrape any brown bits in the pan. Simmer for ~3 minutes. Add in heavy cream and a ladle of pasta water. Stir and simmer until thickened. Turn the heat to low and grate in Manchego Cheese. Add cooked pasta and spinach. Toss together, add more pasta water if necessary and toss in a knob of butter. Stir until a glossy sauce forms. Serve and enjoy.