Sort ingredients
caleyn
QR Code
Listen
Pdf
Melt the butter in a large skillet or shallow pan over medium heat.
Add the crumbled Italian sausage and cook until well browned.
Stir in the shallot, garlic, and red pepper flakes. Sauté until softened and fragrant, about 2–3 minutes.
Add the tomato paste and cook, stirring, until it darkens to a deep red color (about 2 minutes).
Deglaze the pan with a splash of chicken broth, scraping up any browned bits.
Add the cannellini beans, chicken broth, half-and-half (or cream), and Parmesan rind if using. Stir to combine.
Simmer on low heat, uncovered, until the beans soften and the sauce thickens, about 15–25 minutes. Lightly mash some beans for a creamier texture.
Remove the Parmesan rind. Season with salt and pepper.
Stir in a generous amount of grated Parmesan until glossy and creamy.
Finish with fresh parsley and serve warm with toasted bread and extra Parmesan.