The skillet bubbles away in the oven to create a rich and velvety sauce that gets happily soaked up with crusty ciabatta rolls. Cook, relax, and enjoy!
What you'll need:
¾ pound sweet Italian sausages
6 oz yellow onion
1 large clove garlic
0.1 oz fresh rosemary
5–6 oz broccoli rabe
½ tsp fennel seed
1 Tbsp white balsamic vinegar
8 oz chicken broth
15 oz can cannellini beans
2 ciabatta rolls
large ovenproof skillet
1. Prep ingredients
Preheat oven to 425°F. Cut sausage into 2–3-inch pieces. Halve, peel, and chop onion. Peel and finely chop garlic. Pick rosemary leaves from stems and finely chop leaves. Trim stems from broccoli rabe and half lengthwise if thick.
Heat 1 tablespoon oil in a large ovenproof skillet over medium-high. Add sausages and cook until browned, turning occasionally, about 5 minutes. Transfer sausages to a plate.
Add 1 tablespoon oil to skillet and add onion, garlic, and fennel seed. Cook, stirring until onion is softened and golden, about 3 minutes.
Add broccoli rabe and ½ teaspoon salt and cook stirring until starting to soften, about 2 minutes. Add vinegar and chicken broth and bring to a boil, scraping the bottom of the pan.
Add beans and sausages
Stir in the beans with their liquid and the rosemary. Nestle in the sausages and transfer the skillet to the oven. Bake until bubbling, about 15 minutes.
Cut ciabatta rolls open through the middle and place in the oven to toast during the last 5 minutes of sausages cooking. Serve bread with sausage bake for soaking up sauce. Enjoy!
See what else is cooking this week!