fennel, panchetta and beans over pasta

1/2 lb spiral pasta
1/3 lb panchetta (diced large)
1/4 of a large onion
1 can navy beans
1-1.5 lb fennel
1 tsp red pepper flakes
2/3 cup white wine (semi-sweet or dry)
1 tbsp olive oil

parmesan cheese (to serve)

Cut stems off fennel, remove frawns and chop (~2 tbsp). Freeze remaining stems for stock, or throw away. Cut fennel in half and remove core. Chop 1/4 inch pieces and boil ~5 mins in the pasta water before adding pasta. Remove fennel from water, set aside . In a separate pan saute onion and panchetta until panchetta is rendered. Once panchetta is rendered and brown, add pasta to cooking water. Remove excess fat from pan and then add beans (drained), fennel, red pepper and wine. Simmer (and scrape all brown bits off the bottom of the pan) over high heat until reduced to a thick sauce. Add pasta cooking water to thin and add cooked/drained pasta. Bring to a simmer, mix together and then turn off heat and let sit ~5 mins. Mix in frawns. Serve with cheese

Adapted from Mary Ann Esposito, Ciao Italia cookbook