Browned Italian sausage and white bean skillet with rosemary and spinach

• 450 g Italian pork sausage linkssweet or hot, your call — sliced into 1cm coins
• 1 tbs extra virgin olive oil
• 4 garlic clovesthinly sliced
• 2 tsp fresh rosemaryfinely chopped (about 2 sprigs)
• ¼ tsp red pepper flakes
• 1 can crushed tomatoes400g can
• 2 cans cannellini beans400g cans, drained and rinsed
• 100 g baby spinach
• 2 tsp red wine vinegar
• ½ tsp salt
• ¼ tsp black pepper

1. 1

   Slice the sausage links into 1cm-thick coins. Thinly slice the garlic and finely chop the rosemary.

   Tip: Slightly wet your knife if the sausage sticks.

2. 2

   Heat the olive oil in the skillet over medium-high heat. Add the sausage coins in a single layer and cook undisturbed for about 3 minutes until the bottoms are deeply golden brown. Flip and brown the other side for another 2 minutes. The rendered fat from the sausage is flavor gold — leave it in the pan.

   Tip: Don't crowd the pan. Work in two batches if needed so you get a proper sear instead of steaming.

3. 3

   Reduce heat to medium. Push the sausage to one side and add the sliced garlic, chopped rosemary, and red pepper flakes to the open space. Stir them in the rendered fat for about 30 seconds until the garlic is fragrant and just starting to turn golden — not brown.

4. 4

   Pour in the crushed tomatoes and stir everything together, scraping up any browned bits stuck to the bottom of the skillet. Add the drained cannellini beans, salt, and black pepper. Stir to combine and bring to a gentle simmer. Let it bubble away for about 6–7 minutes, stirring occasionally, until the sauce thickens slightly and the beans are heated through and have absorbed some of the tomato flavor.

   Tip: Taste the sauce here and adjust salt. The sausage adds its own salt, so go easy.

5. 5

   Add the baby spinach in two big handfuls, stirring each handful in until it wilts down — this takes about a minute total. Drizzle in the red wine vinegar and stir once more. The vinegar brightens everything up and cuts through the richness. Take it off the heat and let it rest for one minute before serving straight from the skillet.

   Tip: The vinegar is the secret move here — it lifts the whole dish. Don't skip it.

• skillet (30cm (12-inch))
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.