Creamy White Bean and Sausage Skillet

• 1 tbsp Olive oil
• 450 g Italian pork sausage
• 1 medium Yellow onion
• 3 cloves Garlic
• 300 g Cherry tomatoes, ripe
• 480 g Cannellini beans, drained and rinsed
• 200 ml Double cream
• ¾ tsp Fine sea salt
• ½ tsp Black pepper, freshly ground
• 120 g Baby spinach
• 40 g Parmesan

1. Heat the olive oil in a large frying pan over a medium-high heat. Add the sausages and cook for 6 to 8 minutes, turning, until well browned. Transfer to a plate.
2. Reduce the heat to medium and add the onion to the pan. Cook for 4 to 5 minutes until softened, scraping up any browned bits. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the cherry tomatoes and cook for 3 to 4 minutes until they start to burst and turn jammy. Stir in the cannellini beans, then return the sausages to the pan with any juices. Pour in the double cream and bring to a gentle simmer.
4. Simmer for 8 to 10 minutes, turning the sausages once, until the sauce thickens slightly and the sausages are cooked through. Season with the fine sea salt and black pepper. Keep the heat gentle so the cream does not split.
5. Stir in the baby spinach in handfuls and cook for 1 to 2 minutes until just wilted. Take off the heat and stir through most of the Parmesan, then sprinkle the rest over the top. Serve straight from the pan while hot and creamy.

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