This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night. Nothing beats the convenience of a bag of spinach, but any green will work here. Try mustard greens, kale, or collard greens.
Recipe information
Yield
4 servings
Ingredients
2
1
5
½
¼
1
3
1
2
4
1
1
Preparation
Step 1
Heat oil in a large Dutch oven or high-sided skillet over medium-high. Add sausage and press down on it with a heatproof rubber spatula to flatten slightly. Cook, undisturbed, until browned underneath, about 4 minutes. Turn sausage over and cook, undisturbed, until browned on the other side, about 3 minutes. Break up sausage into bite-size pieces with spatula. Add sliced garlic, oregano, and red pepper flakes (if using) and cook, stirring, until garlic is beginning to get golden around the edges, about 1 minute. Carefully add tomatoes (beware of splatter!), then 2½ tsp. salt and 1 cup water. Bring sauce to a simmer and cook, stirring occasionally, until slightly reduced, 10–12 minutes. Mix in spinach and cook until wilted, about 2 minutes. Add beans and cook until warmed through, about 3 minutes. Taste ragù and season with more salt if needed.
Step 2
Meanwhile, heat broiler. Melt butter in a small saucepan over medium heat. Mix in grated garlic and remaining ½ tsp. salt and cook until fragrant and sizzling but garlic is not yet browned, about 30 seconds; remove from heat.
Step 3
Arrange bread, cut side down, on a foil-lined baking sheet and broil until golden brown, about 1 minute. Remove from broiler and turn bread over. Brush untoasted sides of bread with garlic butter and broil until evenly golden brown on top, about 1 minute (keep watch; it will go fast).
Step 4
Divide toast among plates. Ladle a generous amount of ragù over and top with Parmesan and parsley.
Step 5
Do Ahead: Ragù can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low.
Leave a Review
Reviews (28)
Back to TopMade this with some leftover sausage I had on hand, super tasty. You can tell from the recipe, but it mostly tastes like a tomato sauce w/ sausage and beans, but was tasty enough that I basically ate it like a soup. Will likely eat leftovers with some zucchini noodles. Yum.
Anonymous
New York, NY
1/20/2019
Wow! So simple yet so much flavor! Made this with my 8 year old son. We didn't bother chopping the baby spinach so the only thing that really needed prep was the garlic. This came together so quickly! Mild Italian sausage provided a lot of flavor. I did put a bit less salt in the ragu and it was still borderline salty. This will definitely be a regular recipe in our house.
TXHusker
Texas
1/22/2019
Great week night recipe, super easy but BEWARE THE SALT! I used less than what was in the recipe and it was so incredibly salty that I had to add more liquid and tomatoes to try to dilute the salt ratio. I would add very little and to taste and judge by your own comfort level.
New York, NY
2/5/2019
So easy and delicious. Used kale because it’s what we had in the fridge. Another fav Bon Appetit recipe is the sausage, white beans and kale topped with a poached egg. This is a great recipe to cook with leftover ingredients from that for a household of 2. Re salt comments - when using sea salt and Morton salt it is saltier but of using Diamond Crystal or another less salty salt, amount in recipe was fine. xo thanks Deb!
Anonymous
Maryland
2/6/2019
Fantastic recipe!!!! Comes together easily and fast, and tastes amazing!!! I didn’t have Italian sausage so I used ground turkey meat...I regularly make recipes from Deb Perelman’s blog (Smittenkitchen.com) and they never disappoint!!!
Anonymous
Ohio
2/6/2019
Delicious! I made a vegetarian version using Beyond Meat sausage that worked perfectly. Also used kale instead of spinach. Served with a salad and homemade Italian dressing. I used a fraction of the salt as others have cautioned and it turned out perfectly. This one's going into rotation in our household for sure!
Anonymous
Los Angeles
2/8/2019
Great recipe -- I used mixed super greens (spinach/chard/kale) and it was very tasty. It came together in about 20 minutes and was delicious and filling.
Anonymous
Berkeley, CA
2/10/2019