1 large fennel bulb, cored and thinly sliced
Freshly ground black pepper
2 pounds hot Italian sausage links, cut into 1/2-inch pieces
1 pound ziti pasta, cooked al dente
1/4 cup fresh basil, chiffonaded
3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
Freshly ground white pepper
6 ounces Parmigiano-Reggiano cheese, grated
2 tablespoons olive oil
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