Light Sausage and Fennel Paccheri

1. Bring a large pot of salted water to a boil. Cook the paccheri until al dente. Reserve 1 cup of the pasta cooking water and set aside. Then, drain the pasta in a colander. 2. Heat olive oil in a straight-sided saute pan set over medium-high heat. Add the sausage and use a wooden spoon to break up the meat. Cook until browned all over, about 6 to 8 minutes. Transfer the cooked sausage to a clean plate. 3. Drain any accumulated fat in the pan. Then, add the remaining tablespoon of olive oil. Add the fennel and shallot. Cook until softened, about 5 minutes. 4. Add the garlic and cook for 1 minute. 5. Add the wine to the pan and cook until most of the liquid has evaporated about 2 to 3 minutes. 6. Pour in the chicken broth and heat until simmering. When simmering, stir the sausage back in. Season with salt and black pepper. 7. Stir in the parmesan, lemon zest, paccheri, and ¼ cup of the reserved pasta water. Simmer for 3 to 5 minutes more. Add more pasta water as needed to loosen the pasta. 8. Remove from heat. Stir in the walnuts and parsley before serving.