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Categories:
water extra-virgin olive oil onion garlic tomatoes tomato paste fresh sage fresh oregano salt black pepper beans
Viewed: 63 - Published at: 7 years agoIngredients
- 1 pound Sweet Italian Sausage Links
- 1- 1/2 cup Water, Divided Use
- 3 Tablespoons Extra-virgin Olive Oil, Divided
- 1 whole Medium Sized Onion, Diced
- 3 cloves Garlic, Minced
- 1 can 14.5 Ounce Diced Tomatoes, Undrained
- 1 can (6 Ounce) Tomato Paste
- 1/4 cups Fresh Sage, Chopped
- 1/4 cups Fresh Oregano, Chopped
- 2 teaspoons Salt
- 1/2 teaspoons Black Pepper, Or To Taste
- 3 cans (15 1/2 Oz. Size) Cannellini Beans Or Great Northern Beans, Drained And Rinsed
Method
- Remove sausage from casings.
- In a medium sized skillet, over medium heat, brown sausage.
- Crumble the sausage as you cook it and cook until no longer pink.
- Remove sausage to a bowl.
- Drain off any fat in the skillet.
- Add 1/2 cup of the water to deglaze the brown bits on the bottom of the skillet.
- Add this liquid to the sausage & keep warm.
- In a large skillet, over low heat, slowly sweat the onions in 2 tablespoons of the olive oil.
- Add the minced garlic and cook slowly until the onion is tender, but do not brown.
- Add the diced tomatoes, tomato paste, and the remaining 1 cup of water.
- Turn the heat up to medium and bring this mixture to a boil, stirring to combine.
- Add the remaining ingredients and the sausage/liquid.
- Reduce heat and simmer for 20 minutes,uncovered, stirring occasionally.
- Before serving, stir in the remaining tablespoon of olive oil.
- Serve warm with grated Romano cheese.
