Salsicce e Fagioli all'Uccelletto (Tuscan Sausage with Sage White Beans)

Steps

1. Step 1

   Heat 1 tbsp of the olive oil in a large skillet over medium heat. Add the sausages and cook, turning every few minutes, until browned on all sides, 8 to 10 minutes. They don't need to be cooked through yet. Move them to a plate.

   10 min

   • 1 tbsp extra-virgin olive oil
   • 1 1/2 lb Italian pork sausages (about 6 links)
2. Step 2

   Lower the heat to medium-low and add the remaining 2 tbsp olive oil to the skillet. Add the sliced garlic, sage leaves and red pepper flakes and cook, stirring, until the garlic is pale gold and smells sweet, about 1 minute. Don't let it brown.

   1 min

   • 2 tbsp extra-virgin olive oil
   • 4 cloves garlic
   • 12 fresh sage leaves
   • 1/4 tsp red pepper flakes
3. Step 3

   Pour in the crushed tomatoes and the water, season with a good pinch of salt and several grinds of pepper, and stir, scraping up any browned bits stuck to the pan. Bring to a gentle simmer.

   3 min

   • 1 can crushed tomatoes (14.5 oz)
   • 1/2 cup water
   • salt
   • black pepper
4. Step 4

   Stir in the drained beans. Nestle the sausages back into the pan along with any juices from the plate. Cover and simmer gently, turning the sausages once, for 15 minutes.

   15 min, hands-off

   • 2 cans cannellini beans (15 oz each)
5. Step 5

   Uncover and simmer 5 minutes more, until the sauce is thick enough to coat the beans and the sausages are glazed and cooked through (165°F at the center). Taste and add salt and pepper as needed. Serve in shallow bowls with crusty bread.

   5 min

   • 1 crusty bread loaf

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026