Instructions:

Prepare the Sausages:

Heat olive oil in a large pot or Dutch oven over medium-high heat. Prick the sausages with a fork to prevent them from bursting, then brown them in the pot until golden and caramelized, about 10 minutes. Once browned, set aside.

Cook the Beans:

If using dried beans, soak them overnight and cook them with sage, rosemary, garlic, and olive oil for about an hour. If using canned beans, simply drain, rinse, and cook for 1-2 minutes with the same seasonings.

Simmer the Dish:

Return the sausages to the pot and add the beans. Pour in the tomato passata or crushed tomatoes and stir well. Add salt, pepper, and more sage if desired. Cover and simmer for 20-25 minutes, ensuring it doesn't stick to the bottom of the pot. If the sauce becomes too thick, add a splash of water or broth from the beans.

Serve:

Once the sausages are cooked through and the beans are tender, remove from heat. Serve the dish with some crusty bread to soak up the flavorful sauce.

Variations:

Vegetarian Option: Substitute the sausages with plant-based sausages or a hearty vegetable like eggplant for a vegetarian version.

Beans: You can use other beans like borlotti or kidney beans if cannellini isn’t available.

Spices: Add a pinch of chili flakes for some heat, or try a dash of balsamic vinegar for extra depth.

Tips and Substitutions:

If you're looking to make it lighter, you can use turkey sausage instead of pork sausage.

For a richer flavor, consider using a homemade tomato sauce or adding a bit of red wine when simmering the sausages and beans.