Italian Sausage and Beans in Tomato Sauce

A rustic Italian comfort-food recipe made with sausage, creamy beans, tomato sauce, rosemary, and a touch of chili.

There are some dishes that taste like they’ve been simmering in an Italian kitchen forever — and Sausage and Beans is one of them.

Simple, hearty, and deeply comforting, this old-fashioned dish combines Italian sausage cooked whole in its casing, tender beans, tomato passata, rosemary, and a classic soffritto of onion and carrot.

Serve it steaming hot with plenty of crusty Italian bread to soak up every last spoonful of the rich tomato sauce.

DOWNLOAD PDF OF THIS RECIPE HERE:

Italian_Sausage_and_Beans_Recipe

Cooking Times & Servings

• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Total Time: 45–50 minutes
• Servings: 4
• Difficulty: Easy
• Cuisine: Italian

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• 1 medium carrot, finely chopped
• 1 lb (450 g) Italian sausage links, casing left on
• 2 cups (about 500 ml) tomato passata
• 2 cans (15 oz / 425 g each) cannellini or borlotti beans, drained and rinsed
• 1 small sprig fresh rosemary
• ½ teaspoon red pepper flakes, or to taste
• Salt, to taste
• About ½ cup (120 ml) water, as needed

For Serving

• Crusty Italian bread
• Extra-virgin olive oil, optional
• Fresh rosemary, optional

Instructions

1. Prepare the Soffritto

Heat the extra-virgin olive oil in a large saucepan or Dutch oven over medium-low heat.

Add the finely chopped onion and carrot.

Cook gently for 5–7 minutes, stirring occasionally, until the vegetables are soft and the onion becomes translucent.

Do not let the vegetables brown too much. A slow soffritto will give the sauce a sweeter, richer flavor.

2. Brown the Sausage

Add the whole sausage links with their casings intact to the pan.

Cook for about 6–8 minutes, turning them occasionally, until lightly browned on all sides.

The sausages do not need to be completely cooked at this stage because they will finish cooking in the tomato sauce.

3. Add the Tomato

Pour in the tomato passata.

Add the rosemary sprig, red pepper flakes, and a small pinch of salt.

Pour in about ½ cup of water, preferably rinsing the passata bottle or container with it first so none of the tomato goes to waste.

Stir gently.

Bring the sauce to a light simmer.

4. Simmer the Sausage

Cover partially and cook over low heat for about 20 minutes, turning the sausages once or twice.

The tomato sauce should slowly thicken while absorbing the flavor of the sausage and rosemary.

If the sauce becomes too thick, add a small splash of water.

5. Add the Beans

Add the drained and rinsed beans to the tomato sauce.

Stir carefully so the beans do not break apart.

Continue cooking uncovered for another 10–15 minutes, allowing the beans to absorb the flavors of the sauce.

Taste and adjust with additional salt or red pepper flakes if necessary.

6. Rest and Serve

Remove the rosemary sprig.

Let the sausage and beans rest for about 5 minutes before serving.

Serve hot in deep bowls with plenty of tomato sauce and a piece of crusty Italian bread alongside.

Nonna’s Tips

Keep the Sausage in Its Casing

Cooking the sausage whole keeps it juicy and allows it to slowly release its flavor into the tomato sauce without falling apart.

Cannellini or Borlotti?

Both work beautifully.

Cannellini beans are creamy and delicate, while borlotti beans have a slightly richer, earthier flavor and are especially traditional in rustic Italian cooking.

Don’t Rush the Soffritto

Cooking the onion and carrot slowly at the beginning creates the flavor base for the entire dish.

Make It Spicy

If you love heat, increase the amount of red pepper flakes or add a small dried Italian peperoncino while the sauce simmers.

The Bread Is Essential

This is one of those dishes where good bread is almost mandatory.

Use it for fare la scarpetta — the Italian tradition of using bread to wipe up every last bit of sauce from the plate.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

The flavor is often even better the next day.

Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much.

Can You Freeze Sausage and Beans?

Yes.

Allow the dish to cool completely and freeze it in an airtight container for up to 2 months.

Thaw overnight in the refrigerator and reheat slowly on the stovetop.

What to Serve with Italian Sausage and Beans

This dish is hearty enough to be served as a complete meal, but it pairs especially well with:

• Rustic Italian bread
• Garlic bread
• Toasted ciabatta
• A simple green salad
• Sautéed broccoli rabe
• Roasted vegetables