WP. A simple beans and sausage in tomato sauce. Mostly pantry ingredients plus sausage that I would often have in the freezer and sage from my garden. The photo doesn't look that appetizing but all the ingredients are things I like.
Ingredients
2 tablespoons olive oil, plus more for drizzling, if desired
2 sweet Italian sausages (about 8 ounces total), casings removed
2 cloves garlic, smashed
4 fresh sage leaves
One (28-ounce) can crushed tomatoes
Two (15-ounce) cans cannellini beans, rinsed and drained (may substitute 3 cups cooked cannellini beans)
1/4 teaspoon fine salt, plus more as needed
Freshly ground black pepper
4 large slices crusty bread, for serving
Instructions
1. Position a rack in the middle of the oven and preheat to 375 degrees. Heat a large, ovenproof saute pan over medium-high heat and add the olive oil. Once the oil shimmers, crumble the sausage into the pan. Add the garlic and sage, and cook, stirring and breaking up the sausage, until the sausage is browned, about 5 minutes.
2. Add the tomatoes, stir up any brown bits at the bottom of the pan and decrease the heat to medium. Cook until the sauce thickens and turns glossy, about 10 minutes.
3. Stir in the beans, salt and a few grinds of pepper. Transfer to the oven and roast, uncovered, for 25 to 30 minutes, or until the edges are crispy and browned. Drizzle with the olive oil, if desired, and serve with bread on the side for dipping.