Step 1

For the pappa al pomodoro, preheat oven to 350°F and toast bread until golden and fragrant

Step 2

Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan In a large deep skillet or a cast-iron enamel soup pot, heat EVOO, 3 turns of the pan or pot, over medium heat and stir in garlic 1 to 2 minutes, then add the tomatoes, hand-crushed as you go

Step 3

Add passata and season with salt and pepper or red pepper

Step 4

Add stock and basil, bring to a bubble and simmer 5 to 7 minutes

Step 5

Add bread and allow it to soften and expand 10 to 12 minutes more

Step 6

Serve in shallow bowls and top with grated cheese, more EVOO and basil

Step 7

For the sausage and white beans, in deep skillet, heat 3 turns of the pan of EVOO over medium heat

Step 8

Add fennel and onion, season with salt and pepper and soften 7 to 8 minutes

Step 9

Add garlic and sausage and lightly brown and crumble the sausage

Step 10

Add the white wine and let it absorb

Step 11

Add beans, sage and stock and simmer on low until ready to serve

Step 12

Garnish with reserved sage