If I had to pick one cuisine to live on for the rest of my life – after I finished mourning the loss of all the wonderful cuisines there are – I would have to pick Tuscan. There is something about the complex simplicity. The range of ingredients. The types of ingredients. How they all dance together. And besides, that style of cooking reminds me of my Grandmother – Glamour Girl.
I was thrilled to pieces when the Cooking Channel added Extra Virgin to their line up. I have always loved Debi Mazar. But now I love Debi Mazar and her wonderful husband Gabriele Corcos. Their banter is hilarious. Their food is sublime. You can watch Extra Virgin on the Cooking Channel and follow along their cooking adventures on the blog Under the Tuscan Gun.
On one of the recent episodes, Debi and Gabriele made Sausage with Fagioli all’Uccelletta. I wanted to grab my plate and fork and sit next to them to eat. I went out the next morning to buy the ingredients I needed.
By the way, if you haven’t watched their show, watch. They are so wonderful together – funny, charming, great banter.
This dish is easy enough for the summer heat and hearty and comforting enough for the winter. I have a feeling it will be on our table all the time.
- 2 T olive oil
- 8 Italian turkey sausages
- 5 cloves of garlic, peeled and sliced
- 1 Lb of cherry tomatoes, halved or quartered depending on the size
- 3 dried hot red pepper
- 2 cans (15oz) of cannellini beans
- 5 bay leaves
- 2 handfuls of parsley
- salt and pepper to taste
NOTE: I used 1 hot red pepper. I wanted to see how extreme it would be with one. It had a nice warmth to it, but I think it could use a little more. Oh, and did I mention how much I hated cutting all those tomatoes in half and quarters?
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.
NOTE: I am sure it was the tomatoes, but I would have liked more liquid from them. It may just be my addiction to a wonderful loaf of Italian bread being dipped into any kind of liquid!
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.
NOTE: I skipped the parsley and I don’t think I missed it. Debi was right about one thing ~ the smells coming from the pan after you add the tomatoes to the garlic and the juices that came from the sausages was amazing.
I can’t wait to make this again and again. More than that, I can’t wait to try more of their recipes!
Gabriele & Debi – grazie mille!