Cook the pasta according the package instructions. Before draining, take out 1 cup pasta water for later.
Prep the vegetables: dice the onion and mince the garlic. Strip the kale leaves from stems and then chop roughly. Remove sausage from casings if necessary. Chop the fennel seeds enough to open up the pods.
Heat the oil in a large skillet, then add sausage. Break it up and allow it to brown on all sides, about 5 minutes. Add the onion and cook for 5 minutes more. Next, add garlic, oregano and fennel, cooking for 2 minutes more.
Add wine and bring up to a simmer. Once it's bubbling a bit, scrape the bottom of the pan and add kale. Cover and let it cook for 2-3 minutes more.
When the kale is wilted, uncover. Let the rest of the liquid cook off and then lower heat. Add the pasta, beans and 1/2 cup pasta water and cook for 3-5 minutes more, until everything is incorporated and hot.
Top with salt, pepper and red wine vinegar. Stir and serve!