Heat a heavy bottomed pot over medium high heat. Add a tablespoon of olive oil to the pan and brown the sausage on all sides, about 8-10 minutes. Remove the sausage to a cutting board or plate.
Reduce the flame to medium and saute the onions, peppers and fennel for about 5-7 minutes. Once the vegetable start to soften and the onion becomes translucent. Add in the garlic and spices sautéing for another minute.
While the vegetables are sautéing, slice the sausage links on a bias. Note that they will not be cooked all the way through. They will finish cooking in the pot with the orzo.
Pour in the wine and scrape the bottom of the pan with a wooden spoon to get all of the browned bits. Add 3 cups of chicken stock, tomatoes and sausage along with any drippings back into the pot. Bring the pot to a gentle simmer and add the orzo. Continue to simmer with the lid off until almost all of the broth is absorbed and the orzo is tender and the liquid has all absorbed. Occasionally stir and scrape the bottom of the pot to prevent sticking. If it becomes dry add 1/4-1/2 cup more broth as needed, you may need to use all 4 cups.
Turn off the heat, add the parmesan cheese and arugula and gently mix it into the dish.
Serve it family style by leaving it in the pan it was cooked in. Garnish it with dollops of burrata cheese scattered on top, fennel fronds and drizzle with balsamic glaze.