Bring a large pot of water to a boil. Salt it, add the pasta and cook until al dente (5-7 minutes for frozen or about 14 minutes for dried). Set aside a ladle of pasta water and drain the pasta.
While the pasta is working, in a large, deep skillet, heat 3 tablespoons EVOO, 3 turns of the pan, the saffron and the fennel seeds over medium-high heat. Add the pork, crumbling it into small bits with a wooden spoon, and cook until browned, about 3-4 minutes. Add garlic and the crushed red pepper, and season with salt and pepper.