| Yield | |
|---|---|
| Source | Cooking Light, March 2006 |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | Cooking Light, March 2006 |
| Prep time | 30 minutes |
| 1 | Pound | Macaroni |
| 1 | Tablespoon | Olive Oil |
| 1 | Onion (finely chopped) | |
| 2 | Clove | Garlic (minced) |
| 1 | Pound | Italian Sausage |
| 1⁄2 | Cup | White Wine |
| 1⁄2 | Cup | Chicken Broth |
| 1⁄2 | Teaspoon | Fennel Seeds |
| 1⁄4 | Teaspoon | Ground Black Pepper |
| 32 | Ounce | Cannellini Beans (rinsed and drained) |
| 29 | Ounce | Diced Tomatoes (undrained) |
| 1⁄2 | Cup | Parmesan Cheese (grated) |
1.Cook pasta according to package directions.
2.Heat oil in a large skillet over medium-high heat. Add onion and garlic; saute 3 minutes. Add sausage, cook until browned, stirring to crumble. Stir in wine, scraping pan to loosen browned bits. Add broth and next 4 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer 15 minutes.
3.Add pasta, stirring well. Top evenly with cheese. Serve immediately.