Brocolli rabe fennell pasta

I am always making up weeknight pastas with whatever we have on hand, this one is a combo of several different recipes I found on the internet and the veggies we needed to use up in the fridge.

INGREDIENTS

-- 1 T. olive oil
-- 1 bunch brocolli rabe, chopped
-- 1/2 large onion or 1 small onion, chopped
-- 3 small cloves garlic, minced
-- 1/2 head fennel, with greens, chopped small
-- 1/2 lb whole wheat penne pasta
-- 1 regular-size can tomato sauce
-- 1 cup cooked garbanzo beans
-- 1 teaspoon fennell seed
-- 1/2 teaspoon red pepper flakes, or spice to taste
-- 1 teaspoon other herbs (I used rosemary and basil)
-- one large pinch sugar (optional)
-- shredded parmesan cheese

METHOD

-- Get water boiling for the pasta.  When the water is boiling, put pasta in and cook according to package directions.
-- Meanwhile, heat up some olive oil in a large frying pan. Fry fennel and onion for a few minutes until starting to become translucent. Add in garlic and fry until onion is translucent. Add in brocolli rabe and fry until partially wilted. Add in tomato sauce, garbanzo beans, herbs and spices, salt and pepper to taste, and boil until sauce is tasting good. I found this needed a big pinch of sugar to balance the flavors. 
-- When sauce is done, add in cooked pasta and a little of the pasta water, boil together for a few minutes. I find this allows the sauce to be partially absorbed by the pasta. Add a good grating of fresh parmesan cheese over the top.
-- Enjoy! I really loved this hearty vegetarian pasta with sausage-y flavors, I hope you do too!