1Cook and drain pasta as directed on box. Return to saucepan; keep warm.
2Meanwhile, in 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Drain; remove sausage from skillet.
3In same skillet, heat oil over medium heat. Cook onion, fennel, bell pepper and garlic in oil 3 to 4 minutes, stirring constantly, until vegetables are crisp-tender.
4Add tomatoes and cooked sausage to vegetables. Heat to boiling. Reduce heat; simmer about 10 minutes, stirring occasionally, until slightly thickened. Stir in pasta; heat until hot. Sprinkle individual servings with cheese.