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Pasta with Sausage, White Beans, Tomatoes and Fennel

1 pound medium shells
1 pound Italian sausage, removed from casing, preferably with fennel seed
2 tablespoons olive oil
4 cups diced onions
1 cup diced fennel
1 cup cooked white beans
2 cups diced plum tomatoes
1/2 cup chopped mint or basil

Bring a large pot of salted water to boil.

Break up the sausage and brown it in a large saute pan over
medium-high heat. Remove sausage from pan and set aside. Add the
pasta to the boiling water and stir once.

Add the olive oil to the saute pan and cook the onions over moderate
heat until the onions are tender and translucent. Add the fennel
and cook for 3 minutes longer. Add the white beans, tomatoes,
sausage and mint or basil and heat through. Cook the orecchiette
al dente and drain. Toss with the sausage sauce. Serve at once.
Makes 4 servings.

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