Fagioli All’Ucelletto (Sausage and Cannellini Bruschetta)

Servings:

Quantity

Ingredients

1/4 cup

Extra virgin olive oil

1/4 cup

Shallots, finely chopped

1 teaspoon

Garlic, finely chopped

1 pinch

Red chili pepper flakes

1 teaspoon

Fresh rosemary, finely chopped

1 teaspoon

Fresh sage, finely chopped

10 ounces

Ground Italian pork sausage

1, 14.28 oz can

Carmelina ‘e…San Marzano® Italian Whole Peeled Tomatoes in Puree

2, 14.28 oz cans

Carmelina Brands® Italian Cannellini Beans

To taste

Kosher Salt

To taste

Black Pepper

2 each

French baguette, sliced 1/2-inch thick on bias, toasted

Garnish

Parmesan cheese, grated

In a large sauté pan, heat olive oil over medium heat. Add shallots, garlic, red chili pepper flakes, rosemary and sage. Sauté for a minute allowing the aromatics to release. Add the Italian sausage and stir to combine. Cook for about 5 minutes, stirring occasionally until sausage is brown and thoroughly cooked. Stir in the Carmelina ‘e…San Marzano® Italian Whole Peeled Tomatoes in Puree and Carmelina Brands® Italian Cannellini Beans. Bring mixture to a boil, then reduce to a simmer. Continue to simmer over low heat for about 20 minutes. Season mixture to taste with salt and pepper. To serve, spoon Sausage and Cannellini onto toasted sliced baguette. Garnish with Parmesan cheese. Mangia and enjoy!

*Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc.™