- 2/3 cup panko or regular dried breadcrumbs (GF use Ians or Schaar GF Bread crumbs)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 pound sweet Italian sausages, casings removed
- 1 small yellow onion, chopped
- 4 garlic cloves, minced
- 1 heaping tablespoon tomato paste
- 1 scant tablespoon fresh thyme leaves or 1 scant teaspoon dried
- ½ cup dry white wine
- 1½ cups low-sodium chicken broth
- 2 15.5-ounce cans white beans, such as cannellini or Great Northern, drained and rinsed
- 4 large handfuls of baby spinach (optional)
- Preheat the oven to 425°F, with a rack in the middle position.
- In a small bowl, combine the panko and butter, season with salt, and set aside.
- In a large skillet, heat the oil over high heat until it shimmers.
- Add the sausages and cook, stirring often and breaking up the meat, until browned, about 4 minutes. Leaving as much oil in the pan as possible, transfer the sausage to a medium bowl and set aside.
- Reduce the heat to medium-low, add the onions and garlic and cook, stirring occasionally, until the onions are softened, about 8 minutes.
- Add the tomato paste and thyme and stir for about 30 seconds.
- Add the wine and briskly simmer, scraping up any caramelized bits from the bottom of the pan, until almost evaporated, about 2 minutes.
- Add the broth and bring to a simmer, then add the beans, cooked sausage, and any juices. Season with salt and pepper and simmer, stirring occasionally, until heated through and some of the liquid is absorbed, about 5 minutes. The mixture should be wet, but not drowning in liquid.
- Off the heat, stir in the spinach (if using). Check the seasonings, then transfer the mixture to a 3-quart baking or gratin dish.
- Top evenly with the panko mixture and bake until bubbling and the top is golden brown, about 15 minutes.
- Let rest for 5 to 10 minutes before serving.
Gooseberries Fresh Food Market