Sausage and Bean Ragù on Quinoa Macaroni

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 pound bulk turkey sausage italian
• 29 ounce tomatoes diced undrained canned
• 32 ounce cannellini beans beans white rinsed drained canned
• 0.5 cup cooking wine dry white
• 0.5 cup less-sodium chicken broth fat-free
• 0.5 teaspoon fennel seeds 
• 2  garlic cloves minced
• 1 tablespoon olive oil 
• 1 cup onion finely chopped ( 1 medium)
• 16 ounce quinoa macaroni 
• 2 ounces romano cheese shaved

Equipment

• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add onion and garlic; saut 3 minutes.
4. Add sausage; cook until browned, stirring to crumble. Stir in wine, scraping pan to loosen browned bits.
5. Add broth and next 4 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer 15 minutes.
6. Add pasta, stirring well. Top evenly with cheese.
7. Serve immediately.