I have made this many many times with all kinds of sausage and spiral pastas and it always works out well; the most complex thing is getting the fennel seeds and chili flakes bashed up together nicely; otherwise the sausage meat just needs time to really get golden and caramelized, this is one to do when you have the time to do it right. Beef and chicken sausages work just as well, though pork is what I usually use; it's a pasta worth experimenting with, though the fennel/chili/oregano is what makes this taste so good (that and the wine)...