Ingredients

• 6 tbsp olive oil
• 1 red onion
• chopped
• 2 cloves garlic
• chopped
• 1 red chilli
• deseeded and chopped
• 2 x 400g/14oz tins plum tomatoes
• salt and freshly ground black pepper
• 250g/9oz dried cannellini beans
• soaked overnight or a 410g/14oz tin
• drained and rinsed
• 3 cloves garlic
• squashed with skin left on (if using dried beans)
• 3 sprigs sage leaves
• plus extra to serve (if using dried beans)
• pinch salt
• 1 tbsp olive oil
• 12 good-quality sausages

Directions

• To make the tomato sauce
• heat the oil in a frying pan. Add the onion and cook over a medium heat for 8-10 minutes
• then add the garlic and chilli and cook for a further 2 minutes. Be careful not to burn the garlic.
• Add the tomatoes
• reduce the heat and simmer
• stirring regularly
• until the sauce is thick - about 50 minutes.
• Meanwhile
• to cook the dried beans (if you are using tinned do not do this
• just add them to the sauce in the final stage)
• put them in a large saucepan and cover with plenty of water. Add the garlic
• sage and a pinch of salt. Bring to the boil and skim off any scum. Reduce the beans and allow to simmer for about 40 minutes - they should still have a little bite to them. Once they are cooked
• drain and set aside
• discarding the garlic and sage.
• For the sausages
• heat the oil in a frying pan
• add the sausages and brown all over. Drain on kitchen towel and set aside.
• Add the beans and sausages to the tomato sauce and stir to combine. Cook for about 15 minutes
• until the beans are soft and tender (but not mushy)
• the sausages are cooked through and the sauce is rich and thick. Season with salt and freshly ground black pepper and sprinkle with sage leaves to serve.