I was at the hairdressers the other day and reading the Woman’s Day, (as one does at the hairdressers). The dismal affair of the horrible altercation between Nigella and her soon-to-be ex-husband was reported in gross detail.
This got me thinking about Nigellissima, again, so I took it to bed with me and tagged a few recipes that sounded good. I then gave Maus a choice for the next night’s dinner. She chose this dish.
I must say that Nigellissima has lots of very easy, tasty recipes in it. This is the third recipe I have made from the book and, when you have as many cookbooks as I do, that is saying something. Authentic Italian it is not but it doesn’t pretend to be. This meal took me no time to prepare and was exceptionally yummy. Even the fussy Maus thought so. It is definitely a repeater.
I didn’t follow the quantities exactly and used white wine instead of dry red vermouth but it is the type of recipe where quantities and minor differences don’t matter too much.
These quantities serve 4.
- olive oil
- one clove of garlic, chopped
- 450g Italian sausages
- 60mls dry red vermouth (or white wine)
- 2 x 400g cans butter beans, drained
- 1 x 290g jar flame-roasted capsicums, drained (the jar I bought was 340g). If the capsicum is not already cut into strips, slice it.
- 1 x 400g can crushed tomatoes in juice (or a 500ml jar of one’s preserved tomatoes :D)
- 3 bay leaves
- salt & pepper to taste
- Heat some olive oil in a casserole dish and brown the sausages.
- Remove the sausages from the pan. Set aside.
- Add the chopped garlic and cook for a minute or two.
- Add the wine. Allow it to hiss a bit.
- Add the tomatoes; rinse the can out with a bit of water and add that, too.
- Add the drained beans and capsicum strips.
- Slice the sausages diagonally into 2.5cm pieces and return them to the pan.
- Add the bay leaves, salt and pepper.
- Bring to the boil.
- Place lid on the pan, reduce heat and let it simmer until the sausages are cooked through (about 15 minutes).
- Remove the lid, turn the heat up a bit and allow it to simmer an additional 5 minutes or so until the sauce has thickened a bit.
Nigella suggests serving this dish with crusty bread, which sounds great, but we didn’t have any so I served ours with steamed potatoes.