1 can (16 oz.) cannellini or white kidney beans, rinsed and drained
1 lb. penne pasta, cooked and drained
Brown sausage in 12-inch skillet. Remove sausage and set aside. Drain, reserving 1 tablespoon drippings.
Add garlic into reserved drippings and cook 30 seconds. Stir in fennel and sage. Cook, stirring occasionally, 4 minutes or until fennel is tender. Stir in Sauce, beans and sausage. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Toss with hot penne. Garnish, if desired, with chopped fennel leaves and grated Parmesan cheese.