Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li
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.
- 4 servings
- 2 Tbsp. extra-virgin olive oil
- 1 lb. sweet or hot Italian sausage, casings removed
- 5 garlic cloves, 3 thinly sliced, 2 finely grated
- 1/2 tsp. dried oregano
- 1/4 tsp. crushed red pepper flakes (optional)
- 1 (28-oz.) can crushed tomatoes
- 3 tsp. kosher salt, divided, plus more
- 1 (5-oz.) package baby spinach, coarsely chopped
- 2 (15.5-oz.) cans white beans, rinsed
- 4 Tbsp. unsalted butter
- 1 (12") crusty Italian sub roll, cut in half crosswise, split lengthwise, or 2 ciabatta rolls, split lengthwise
- 1 oz. Parmesan or Pecorino, finely grated
- Chopped parsley (for serving; optional)
- 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 2 1/2 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.
- Meanwhile, heat broiler. Melt butter in a small saucepan over medium heat. Mix in grated garlic and remaining 1/2 tsp. salt and cook until fragrant and sizzling but garlic is not yet browned, about 30 seconds; remove from heat.
- 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).
- Divide toast among plates. Ladle a generous amount of ragù over and top with Parmesan and parsley.
- Do Ahead
- Ragù can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low.
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