Sausage And Bean Ragù On Quinoa Macaroni

• 1 (16-ounce) package quinoa macaroni
• 1 tablespoon olive oil
• 1 cup finely chopped onion (about 1 medium)
• 2 garlic cloves, minced
• 1 pound bulk turkey Italian sausage
• 1/2 cup dry white wine
• 1/2 cup fat-free, less-sodium chicken broth
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon freshly ground black pepper
• 2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 1/2 cup (2 ounces) shaved Romano cheese

1. Cook pasta according to package directions, omitting salt and fat.
2. Heat oil in a large nonstick 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.

quinoa macaroni, olive oil, onion, garlic, sausage, white wine, chicken broth, fennel seeds, freshly ground black pepper, cannellini beans, tomatoes, romano cheese

Taken from www.myrecipes.com/recipe/sausage-bean-rag-on-quinoa-macaroni (may not work)