Senza's Fagioli e Salsiccia All'uccelletto
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Senza's Fagioli e Salsiccia All'uccellett
3 tbs. Extra Virgin Olive Oil
8 Italian sausage links (sweet or hot, your preference)
1 1/2 c. strained tomatoes
4 15 oz. cans cannellini beans*
1/2 c. wine (your preference)
10-12 fresh sage leaves
5 cloves of garlic (whole)
red pepper flakes
salt & pepper
*Don't strain your beans, pour them into a bowl with their liquid.
Heat about 1 tbs. of olive oil in a large saute' pan. Pierce sausage skin with a fork in a few places. Place sausage in pan and cook until browned on all sides. Remove sausage to a plate.
In the same pan add the garlic cloves and 6-8 sage leaves. Cook, stirring frequently until garlic becomes fragrant, about 1 minute. Be careful not to let the garlic burn.
Add in the tomatoes. Spoon in a ladle or 2 of water from the beans (but not the beans themselves) to help keep the sauce light.
Return the sausage to the pan, add in the wine. Cover the pan and allow it to simmer for 15 minutes, stirring occasionally. If the dish starts to look dry, add in more water from the beans.
Use a slotted spoon to add the beans to the pan. Season with salt, pepper and red pepper flakes to taste. Cover again and cook for another 15-20 minutes or until sausages are tender and the sauce is sticking to them.
Garnish with fresh sage and serve with crusty bread and a glass of wine.