FROM OUR TEST KITCHEN

New York restaurateur Marco Canora makes simple, healthful, “Italian-inflected” food.

His new book, A Good Food Day: Reboot Your Health With Food That Tastes Great, details how he gave up his “overcaffeinated, dehydrated, overstimulated and full of starch, sugar, fatty meat, alcohol and nicotine” ways for healthy eating.

Italian-style White Beans + Sausage

Star Tested Adapted from A Good Food Day by Marco Canora, who calls these all’uccelletto beans as he learned to make them in Tuscany.

4 tbsp (60 mL) extra-virgin olive oil 4 hot or mild Italian or other pork sausages 4 cloves garlic, minced 28-oz (796-mL) can whole, peeled tomatoes Kosher salt + freshly ground black pepper 1⁄4 cup (60 mL) mixed, finely chopped herbs (such as sage, rosemary, thyme) Two, 19-oz (540-mL) cans white beans (such as cannellini, navy or white kidney), drained, rinsed (or 4 cups/1L cooked beans) 1⁄4 cup (60 mL) water

In medium, non-stick skillet, heat 1 tbsp (15 mL) oil over medium-high. Add sausages. Cook, turning often, until browned and nearly cooked through, about 15 minutes. Transfer to cutting board. Cut thickly on diagonal.

In large, deep skillet, combine remaining 3 tbsp (45 mL) oil and garlic over medium-high heat. Cook until garlic starts to turn golden, about 2 minutes. Don’t let burn. Stir in reserved sausages, tomatoes with juices and pinch salt. Break up tomatoes with wooden spoon. Cook 5 minutes. Add sage, rosemary and generous amount pepper. Cook 1 minute. Add beans and water. Cook until sauce coats and sticks to beans, about 5 minutes.

Makes 6 servings.