Italian Cannellini Bean and Sausage Skillet
Ingredients
2 Tablespoons olive oil
1 Pound Italian sausage, mild
1 yellow onion, diced
2 Cups cherry tomatoes, left whole
3 Cloves garlic, thinly sliced or minced
½ Teaspoon red pepper flakes
½ Teaspoon salt, plus more to taste
½ Teaspoon black pepper, plus more to taste
½ Cup chicken broth
1 Can diced tomatoes, fire-roasted, 14½ Ounce can
1 Can cannellini beans, 29 Ounce can, drained and rinsed
¼ Cup heavy whipping cream
Parmesan cheese, shredded, for serving
fresh basil, chopped, for serving
Directions
Heat olive oil in a large skillet over medium-high heat. Add sausage links and brown on all sides, about 5 minutes.
Place the browned sausages on a cutting board and slice. Set aside. The sausage will not be cooked through yet.
Add onions and cherry tomatoes, cook for 5 minutes, or until onions are translucent.
Add garlic, red pepper flakes, salt, and pepper to the skillet. Cook for an additional minute, or until garlic is fragrant.
Add chicken broth, diced tomatoes, and beans. Bring to a simmer over medium heat and cook for 2 to 4 minutes. Smash half of the beans with a fork as it cooks.
Add heavy cream and cooked sausage to the skillet, stir to combine and cover. Cook for 3 to 5 minutes, or until the sausage is fully cooked and the sauce is thick and creamy. Adjust seasoning to taste.
Serve garnished with Parmesan cheese and chopped basil.
