- In a large pot of salted boiling water, cook the pasta until al dente. Reserve 1 cup (250 ml) of the pasta cooking water. Drain the pasta, return to the pot and oil lightly. Set aside.
- Meanwhile, in a large skillet over medium-high heat, sauté the fennel and onion in half the oil until golden brown, about 5 minutes. Season with salt and pepper. Add the garlic and cook for 1 minute. Deglaze with the wine and reduce until almost dry.
- Add the tomato sauce and beans and bring to a boil. Cover and simmer for 15 minutes or until the vegetables are tender. Add the pasta and parsley and toss to coat with the sauce. Add the reserved cooking water, if needed. Adjust the seasoning.
- Meanwhile, in a skillet, brown the sausages in the remaining oil. Serve the pasta with the sausages. Sprinkle with Parmesan cheese.
The legumes, and thus protein, in this recipe make it a complete meal. If desired, you can omit the sausage and increase the amount of beans. In rustic Italian cooking, legumes are often added to pasta sauce, as they are very economical.