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Cook the Italian sausages in a pan with olive oil until browned
Add the garlic cloves, fresh sage, and rosemary sprigs to the pan
Pour in the peeled plum tomatoes and simmer
Add the butter beans or cannellini beans to the pan
Continue simmering until the sausages are cooked through and the sauce is rich and flavorful
Season with fine sea salt to taste
Serve as a main course with sourdough bread to soak up the tomato sauce
For vegan version: cook 4 portobello mushrooms instead of sausage and add 1 teaspoon fennel seeds before adding tomatoes