Weeknight Sort-of-Cassolet

• 份量: 4-6
• 總時間: 50 minutes

食材

1 tablespoon extra-virgin olive oil

1 pound mild Italian sausage (4 links)

1 medium yellow onion, diced

3 garlic cloves, minced

½ cup dry white wine, such as sauvignon blanc

1 (15-ounce) can crushed tomatoes

1 cup chicken stock

¼ cup fresh basil leaves, thinly sliced, plus more for garnish

4 sprigs fresh thyme

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

2 (15-ounce) cans Great Northern beans, drained and rinsed

Crusty bread, for serving (optional)

步驟

1. Preheat the oven to 400°F with a rack in the center position.

2. Heat the olive oil in a 12-inch ovenproof skillet over medium heat. Once the oil is glistening, add the sausages and cook, turning, until browned, about 5 minutes per side. Transfer the sausages to a plate.

3. Add the onion to the same skillet over medium heat and cook, stirring, until beginning to soften, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute.

4. Add the wine and simmer, scraping up any brown bits as you stir, until the liquid is almost all evaporated, about 3 minutes. Add the tomatoes, chicken stock, basil, thyme, salt, and pepper and simmer until the sauce has reduced by half, about 10 minutes. Stir in the beans and nestle in the sausages.

5. Transfer the skillet to the oven and bake for 15 minutes, or until the internal temperature of the sausage reaches 165°F on an instant-read thermometer.

6. Garnish with more fresh basil and serve family-style with crusty bread alongside.