Sausage and beans (salsiccia e fagioli)
serves
4
"This recipe is a true classic of the peasant tradition, a hearty dish rich in flavours that’s especially appreciated during the colder months." – Luca Muscato and Marco Salzano
If you'd like to make your own passata, follow the recipe here provided by Luca Muscato and Marco Salzano.
This recipe is by Luca Muscato and Marco Salzano.
Ingredients (7)
- 1 tbs extra virgin olive oil
- 1 eschalot, chopped
- 350g Italian pork sausages
- 100ml red wine
- 300ml tomato passata
- 2 x 400g cans cannellini beans, rinsed, drained
- Chopped flat-leaf parsley, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Heat the oil in a large saucepan over medium heat. Cook the eschalot, stirring occasionally, for 5 minutes or until softened.
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2.Remove and discard the casings from the sausages. Cut the meat into 2cm pieces, and add to the pan. Cook, turning, to brown sausage on all sides.
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3.Add the red wine, scraping bottom of pan with a spoon, then add the tomato passata and stir to combine. When passata begins to simmer, season with salt flakes and add the beans. Cover and cook for 30 minutes over very low heat. If necessary, add a little hot water to loosen the sauce.
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4.As soon as the beans are tender and the sauce is creamy, turn off the heat and stand for a few minutes before serving with chopped parsley.
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