I saw this recipe on a show called “Extra Virgin” with Debi Mazar and Gabriele Corcos on the Cooking Channel a number of years ago. It looked so good, and I have made it a few of times since then. The original recipe used turkey sausage, but I used Italian pork sausage instead. I also omitted the red hot peppers, but if you like it spicy, by all means keep them in or just use hot Italian sausage!

Here is the link to the original recipe.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Sausages with Spicy Beans: Sausages with Fagioli All’uccelletta


  • Author: Jannah Eilanie Szeibert
Scale

Ingredients

  • 2 tablespoons olive oil
  • 8 Italian pork sausages
  • 5 cloves garlic, chopped
  • 1 pound cherry tomatoes, quartered
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 5 bay leaves
  • 2 handfuls Italian parsley, chopped
  • Salt & pepper to taste

Instructions

  1. Heat a large high-sided sauté pan over medium-high heat. Add the olive oil to heat. Once hot, add the sausages and brown on all sides, for about 8 minutes total. Remove the sausages from the pan to plate and reserve.
  2. Add the garlic, and sauté until golden and brown. With a wooden spoon, stir in the chopped tomatoes and season with salt and pepper. Lower the flame, and cover the pan with a lid, simmer for 10 minutes, until the tomatoes have broken down and thickened to a sauce-like consistency. 
  3. Add the browned sausages (and any juice left on the plate), beans, and bay leaves to the thickened tomatoes. Stir well and simmer for another 10 minutes. 
  4. Add the chopped parsley before serving. 

  • Category: Main Dishes
  • Cuisine: Italian

Keywords: italian, sausage, beans, main dish

error: Content is protected !!