Step 1
Drain the tomatoes, reserving the liquid. Roughly chop the tomatoes and place them in a bowl. Set aside.
Step 2
Heat the olive oil in a large pot over medium heat. Add the sausage meat, breaking it up with a wooden spoon, and cook, stirring frequently, until browned. Add the sliced fennel, onion, minced garlic and fennel seeds, and saute until soft and fragrant.
Step 3
Add the chicken stock and tomatoes with their reserved liquid, and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 30 minutes.
Step 4
While the ragu simmers cook the farfalle in a large pan of simmering salted water according to the packet directions until al dente, 9-11 minutes. Drain.
Step 5
Stir the cannellini beans, parsley and cooked pasta through the sauce until the beans have warmed through. Season to taste.
Step 6
To serve, divide among 4 bowls, sprinkle with freshly shaved parmesan and garnish with the reserved fennel fronds.
