Cook the vegetables: Heat the olive oil in a large deep non-stick skillet over medium heat. Add the sliced fennel, onions, garlic, and fennel seeds. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened and slightly golden.

Cook the sausage: Add the salsiccia to the skillet, breaking it up with a wooden spoon as it cooks. Sauté for about 5 minutes, or until the sausage is fully cooked.

Add wine and tomatoes: Pour in the white wine, and cook until the wine reduces by half, about 2 minutes. Add the cherry tomatoes, tomato paste, and broth. Season with salt and pepper.

Simmer the sauce: Bring the mixture to a light simmer, then reduce the heat to low. Let the sauce cook, uncovered, for about 30 minutes, stirring occasionally. If the sauce gets too thick, you can add a little pasta cooking water to thin it out before serving.

Add the beans: During the last 5 minutes of cooking, stir in the white beans to warm them through.

Cook the pasta: Meanwhile, cook the pasta according to package instructions until al dente. Reserve a little pasta cooking water before draining the pasta.

Combine pasta and serve: Add the cooked pasta to the sauce, tossing to coat. If needed, stir in some reserved pasta water to achieve your desired sauce consistency. Serve the pasta with freshly grated Parmesan cheese and garnish with fresh parsley or herbs of your choice. Enjoy!