3/4 lb (375 g) gemelli or other short pasta

1 fennel bulb, stalks removed, cut into thin wedges

1 large onion, cut into thin wedges

1/4 cup (60 ml) olive oil

2 cloves garlic, finely chopped

1/2 cup (125 ml) white wine

3 cups (750 ml) tomato sauce

1 can 14 oz (398 ml) white beans, rinsed and drained

1/4 cup (60 ml) chopped parsley

4 Toulouse or Italian sausages, poached and cut in half lengthwise (optional)

Grated Parmigiano-Reggiano cheese, to taste

Salt and pepper

In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Set 250 ml (1 cup) of the cooking water aside. Set aside.

Meanwhile, in a large skillet, 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 about 30 minutes or until the vegetables are tender. Add the pasta and parsley and toss to coat with the sauce. Heat through and add 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.

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