In a large sauté pan, heat the oil over medium heat. Break the sausage into small pieces and add to the pan along with the fennel. Sauté, stirring occasionally, until the meat is lightly browned 5 to 8 minutes. Stir in the wine, shallots, garlic, and thyme, and cook until the wine has reduced by half, 3 to 4 minutes. Stir in the chicken broth and butter and cook until the mixture has reduced by about three-quarters.

While the sauce is cooking, bring a large pot of salted water to a boil. As soon as the sauce is ready, add the pasta to the boiling water. Cook until al dente, tender but still slightly chewy, and ladle out and reserve ¼ cup of the cooking water.

Drain the pasta and add it to the sauce in the pan along with the reserved pasta water. Turn the pasta in the sauce, which will coat it in about 30 seconds. Transfer the pasta dish to a serving platter, top with dollops of the ricotta, and sprinkle with parsley. Toss to combine.  Sprinkle with the Parmesan and serve immediately.