Salsiccia e Fagioli Cannellini

Instructions

1. Prick the sausages with a fork. Heat olive oil in a large heavy pan over medium heat. Brown the sausages on all sides, about 8 minutes total. Remove, slice into 3 cm rounds and set aside.
2. In the same pan (leave the fat), add the sliced garlic, rosemary, sage and chilli flakes. Fry for 1 minute until fragrant.
3. Pour in the white wine and let it reduce by half, scraping up any browned bits.
4. Add the crushed canned tomatoes and chicken stock. Simmer for 5 minutes.
5. Drain and rinse the cannellini beans. Add two-thirds to the pan. Using the back of a spoon, mash about half of those beans into the sauce to thicken it — this is the Tuscan way.
6. Add the remaining whole beans and the sliced sausage. Simmer on low heat for 20 minutes until the sauce is rich and thick.
7. Taste and adjust seasoning. Drizzle with extra olive oil and serve with thick slices of Tuscan bread (pane sciocco).

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