Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Watch how to make this recipe.
Turkey Sausages with Spicy Beans : Sausages with Fagioli All'uccelletta
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 432
- Total Fat
- 22 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 93 milligrams
- Sodium
- 1375 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 7.5 grams
- Protein
- 31 grams
- Sugar
- 5 grams
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- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 432
- Total Fat
- 22 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 93 milligrams
- Sodium
- 1375 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 7.5 grams
- Protein
- 31 grams
- Sugar
- 5 grams
Ingredients
2 tablespoons olive oil
8 turkey sausages
5 cloves garlic, peeled and sliced into chunks
1 pound cherry tomatoes, quartered
3 dry red hot peppers
Salt and freshly ground black pepper
2 (15-ounce) cans cannellini beans, drained and rinsed
5 fresh bay leaves
2 handfuls fresh flat-leaf parsley, leaves picked and chopped
Directions
- Heat a large high-sided saute pan over medium-high heat. Add the olive oil to heat. Once hot, add the sausages and brown on all sides, for about 8 minutes total. Remove the sausages from the pan to plate and reserve.
- Add the garlic, and saute until golden and brown. With a wooden spoon, stir in the chopped tomatoes and red peppers and season with salt and pepper. Lower the flame, and cover the pan with a lid, simmer for 10 minutes, until the tomatoes have broken down and thickened to a sauce-like consistency.
- Add the browned sausages (and any juice left on the plate), beans, and bay leaves to the thickened tomatoes. Stir well and simmer for another 10 minutes.
- Add the chopped parsley before serving.
