One medium white onion, chopped
4 garlic cloves, minced
2 Hot Italian chicken sausages
Salt, pepper, dried sage, crushed red pepper flakes (a good pinch of each)
½ cup white wine
1 large can cannellini beans, drained and briefly rinsed
1 large can crushed tomatoes, or whole peeled tomatoes in sauce
Heat a large Dutch oven over medium high heat. Remove sausage from casing, or, slice into chunks, brown for a few minutes, until almost cooked through. Add chopped onions and sauté for another few minutes. Add garlic, salt, pepper, sage and crushed red pepper. Turn heat up just a touch and pour in wine. Stir to get browned bits off bottom of pan and let wine reduce (about 3-4 minutes). Add tomatoes and season to taste. Let simmer for about 30-40 minutes, while you prepare the rest of your dinner. I seasoned this quite a bit, because the tomatoes I had weren’t the greatest. So my sauce needed a big pinch of sugar and even more of salt for the tomato flavor to taste right to me. If you had some good tomatoes like San Marzona, this probably wouldn’t be necessary. I served this over wheat spaghetti, with whole grain bread and some sautéed spinach. It was a very filling and tasty dinner. Also, just the sauce heated up and spread on toast is a great partner to a salad for a healthy lunch the next day.
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