1 package Italian sausages
3/4 cup dry white wine
1 yellow onion, chopped
1 red bell pepper, chopped
2 cloves of garlic, minced
1 can cannellini beans, drained and rinsed
2 tablespoons oregano
1/2 cup chicken broth
Pinch of red pepper flakes
Salt and pepper
Prick the sausages with a fork and place in a large frying pan over medium high heat. Add 1/2 cup of wine and bring to a boil. Cover and reduce heat to medium low for about 5 minutes. Uncover pan, raise heat to medium high and cook sausages until well browned; turning often.
While the sausages are cooking, in a separate frying pan over medium high heat, warm the oil. Add the onion and pepper and cook until softened. Add garlic and a pinch of crushed red pepper flakes. Then add beans, oregano, remaining wine and chicken broth. Bring to a boil, reduce heat to medium and simmer uncovered.
Cut sausages into bite size pieces and add to beans. Season with salt and pepper.
Serve over spinach leaves and top with Parmesan cheese.
Chad's rating: 9/10
Amy's rating: 9.5/10 - Would make again!
Recipe adapted from Williams Sonoma's Weeknight cookbook.
I used Spinach vs. Arugula. Added red pepper flakes. Cut sausages into bite size pieces. I only used 1 can of beans - recipe called for 2. Cut down the amount of wine and chicken broth.