Salsicce e fagioli (Sausage and Beans)

Ingredients

• 1–2 or more per person, depending on appetitessausages
• 1 mediumonion, finely minced
• A splashwhite or red wine
• 1 sprigfresh sage and/or rosemary
• ½ large can (400 g/14 oz)tomatoes, puréed through a food mill
• 2 small cans (425 g/15 oz each)cannellini or borlotti beans
• Abundantolive oil
• To tastesalt and pepper
• 1 ladlefulwater or broth

Instructions

1. 1

   Brown the sausages

   Heat abundant olive oil in a sauté pan or braiser large enough to fit all the sausages in one layer. Brown them on every side.

2. 2

   Soften the onion

   Add the minced onion and season generously with salt and pepper. Stir occasionally over gentle heat until the onion is soft and translucent. Add the wine, turn up the heat and let it evaporate.

3. 3

   Simmer the tomato

   Add the puréed tomatoes and herbs, spreading the tomato evenly around the pan. Adjust the heat to maintain a gentle simmer and cook until the tomato has reduced and visibly separates from the oil, about 15 minutes.

4. 4

   Add the beans

   Stir the beans into the sauce with a ladleful of water or broth. Simmer for a further 5–10 minutes, just long enough to heat the beans through and bring the flavours together.

5. 5

   Serve the dish

   Serve hot.

What is salsicce e fagioli?

Salsicce e fagioli means sausages and beans in Italian: a rustic, filling combination found in home-style cooking across Italy. This version builds a tomato sauce in the same pan as the sausages, then briefly simmers the beans in it.

The method works because the sausages brown first, while wine, tomato and herbs form a savoury sauce around them. Cannellini or borlotti beans make the result substantial without needing a separate side dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 29g protein, 32g carbs, 35g fat.

Sausages provide most of the protein and fat, while the beans contribute carbohydrates, fibre and additional protein; the tomato adds some carbohydrates too. To balance the plate, serve a moderate portion with plenty of green vegetables and bread only if you want it.

Choosing the ingredients

Sausages: use enough to suit the appetites at the table; the recipe allows one or two or more per person. Their size and fat content will affect how much oil the pan needs.

Beans: cannellini give a creamy, mild result, while borlotti have a fuller, earthier flavour. Either works well with the tomato and herbs.

Herbs: sage, rosemary or a sprig combining the two brings a fragrant, savoury note. Use whichever is available.

Get a good sear

Pan space: arrange the sausages in a single layer so they can brown on all sides. If they are crowded, brown them in batches rather than piling them up.

Gentle heat: once the onion is added, cook it slowly until soft and translucent. This gives it time to sweeten without letting it scorch in the sausage oil.

Let the tomato reduce

Wine: raise the heat after adding it and let the liquid evaporate before adding the tomato. This keeps the sauce from staying watery.

Doneness cue: simmer the tomato gently for about 15 minutes, until it has reduced and visibly separates from the oil. Avoid rushing this stage with a hard boil.

Keep the beans intact

Gentle stirring: fold the beans into the sauce rather than stirring vigorously, which can break them up. Add the ladleful of water or broth to loosen the mixture.

Short simmer: 5–10 minutes is enough to warm the beans and meld the flavours. Longer cooking can make canned beans overly soft.

What to serve alongside

Bread: serve with crusty bread to soak up the tomato and sausage juices. A simple green salad can add a fresh contrast.

Vegetables: steamed or sautéed greens, such as cabbage or broccoli, make a straightforward accompaniment without competing with the sauce.

Recipe notes & tips

• Choose a pan that holds the sausages in one layer so they brown evenly.
• Keep the onion over gentle heat and stir it occasionally as it softens.
• Let the wine evaporate before adding the tomato.
• Use the visible separation of tomato and oil as a cue that the sauce has reduced.
• Fold the beans in gently to help them keep their shape.
• Taste the sauce before serving and adjust the salt and pepper if needed.

Variations

• Try borlotti: use borlotti beans for a richer, earthier flavour.
• Choose rosemary: use a sprig of rosemary for a more resinous herbal note.
• Use red wine: swap in red wine instead of white as the recipe allows.
• Add greens: serve with cooked greens alongside for a fresh contrast.
• Make it bread-friendly: serve with crusty bread to mop up the sauce.

Common mistakes to avoid

• Crowded pan: the sausages will brown less evenly; use a larger pan or brown them in batches.
• Scorched onion: lower the heat and stir occasionally until it is soft and translucent.
• Wine not evaporated: give it time over higher heat before adding the tomato.
• Rushed tomato: simmer gently until it has reduced and visibly separates from the oil.
• Broken beans: stir them in gently and limit their simmer to 5–10 minutes.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan until hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions