One-Pan Fennel Sausage & White Bean Skillet

Ingredients

• 1 medium fennel bulb, thinly sliced
• 2 cloves garlic, minced
• 8 oz Italian sausage (mild or sweet), casings removed
• 1 15-oz can white beans (cannellini), drained and rinsed
• 1 14.5-oz can crushed tomatoes
• 1 tbsp olive oil(optional)
• 1/4 tsp kosher salt(optional)
• 1/4 tsp black pepper(optional)
• 1/4 tsp red pepper flakes(optional)
• 2 tbsp fresh parsley, chopped (optional garnish)(optional)

Instructions

1. 1

   Prep (10 minutes): Slice the fennel thinly, mince the garlic, drain and rinse the white beans, and chop parsley if using.

2. 2

   Cook (25 minutes): Heat a large skillet over medium-high heat. Add olive oil (if using) and the sausage; cook 6–8 minutes, breaking it up, until browned.

3. 3

   Add fennel and cook 5–7 minutes, stirring, until softened. Add garlic and red pepper flakes (if using) and cook 30–60 seconds until fragrant.

4. 4

   Stir in crushed tomatoes and white beans. Bring to a simmer, then reduce to medium-low and cook 12–15 minutes, stirring occasionally, until glossy and warmed through. Season with salt and pepper to taste.

5. 5

   Serve: Spoon into bowls and top with parsley if using.