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Cast iron pan of salsiccia e fagioli with sliced sausage, cannellini beans and tomato broth topped with parsley

Salsiccia e Fagioli: Rustic Tuscan Sausage and Beans

Pork sausage and cannellini beans braised in a rosemary tomato broth, ready in about 45 minutes in one pan.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 500 g Italian sausage (mild or spicy) casings on, whole links or sliced
  • 2 tbsp olive oil
  • 1 yellow onion, diced medium
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes optional
  • 1 tsp fresh rosemary, chopped or 1/2 tsp dried
  • 400 g canned San Marzano tomatoes, crushed by hand
  • 800 g canned cannellini beans, drained and rinsed (2 cans)
  • 250 ml chicken stock low-sodium
  • salt and black pepper to taste
  • 2 tbsp fresh parsley, chopped for serving
  • grated Parmesan to taste; optional, for serving

Method
 

Brown the sausage
  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add sausage links or pieces and cook for 5 to 6 minutes, turning occasionally, until browned on most sides. Remove to a plate.
Build the base
  1. Lower heat to medium. Add onion to the same pan and cook for 4 to 5 minutes until soft and starting to turn golden, scraping up the browned bits from the bottom.
  2. Add garlic, red pepper flakes and rosemary. Cook for 30 seconds until fragrant.
  3. Pour in crushed tomatoes and chicken stock. Stir well and bring to a simmer.
Simmer with beans
  1. Slice sausage into rounds if using whole links, then return to the pan along with any juices. Add cannellini beans.
  2. Reduce heat to low, cover partially, and simmer for 18 to 20 minutes, until sausage reaches 160 F / 71 C internally and the sauce has thickened slightly with beans creamy at the edges.
Finish and serve
  1. Season with salt and pepper to taste. Remove from heat and rest for 5 minutes before serving with parsley and grated Parmesan.

Notes

  • Don't skip browning the sausage, it builds the base flavor for the whole dish.
  • Use a heavy pan so the onion cooks evenly without scorching.
  • Check sausage for doneness at 160 F / 71 C if pieces are thick.
  • Let the dish rest 5 minutes off heat before serving so the sauce settles.