Spicy Sausage and Bean Skillet

1. Brown the Sausage

1. Heat the olive oil in a wide, heavy skillet over medium-high heat.
2. Add the sliced sausages and cook for 5 to 6 minutes, turning occasionally, until nicely browned on both sides. Transfer to a plate, leaving the rendered fat in the pan.

2. Build the Aromatics and Sauce

1. Lower the heat to medium. Add the diced onion to the skillet and cook for 3 to 4 minutes until softened and translucent.
2. Stir in the minced garlic, smoked paprika, dried oregano, and chili flakes. Cook for about 1 minute until fragrant.
3. Add the tomato paste and stir constantly for 1 minute to lightly caramelize.

3. Simmer the Skillet

1. Pour in the chopped tomatoes and the broth, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan.
2. Add the drained beans and return the browned sausages along with any resting juices into the skillet.
3. Season with salt and black pepper. Bring to a gentle boil, then lower the heat to medium-low and simmer uncovered for 10 to 12 minutes, allowing the sauce to thicken.

4. Finish and Serve

1. Stir in the baby spinach by handfuls until just wilted into the sauce, about 2 minutes.
2. Taste and adjust seasoning with extra salt or chili flakes if desired.
3. Scatter chopped fresh parsley over the top and serve hot straight from the skillet alongside crusty bread.