pizza in a bowl

Not really. But this recipe tastes like a way healthier Italian sausage pizza to me.

It's adapted from Cooking Light, and I love it because it's quick, hearty, better as leftovers, and only uses one pot -- all ingredients of a winner in my book.

It would probably also be extra-cozy in the fall -- it's stew-ish -- but man, it's so good. Let's pretend it's fall.

Sausage, Cannellini and Tomato Ragout
Serves 4-6

1 lb. bulk Italian turkey sausage
1 Tbsp. olive oil
1 c. chopped onion
1 Tbsp. unsalted tomato paste
2 garlic cloves, minced
1/3 c. dry red wine
3/4 c. unsalted chicken broth
1/4 tsp. kosher salt
1/4 tsp. freshly ground pepper
Dash of crushed red pepper
1 (14.5-oz.) can unsalted diced tomatoes, undrained
1 (15-oz.) can cannellini beans, rinsed and drained
2 tsp. fresh oregano (or 1 tsp. dried)

1. Heat a large nonstick skillet over medium-high heat. Cook sausage for 2 minutes, stirring to crumble. Remove sausage from pan and drain on paper towels.
2. Add oil to pan and swirl to coat. Add onion, and saute 3 minutes. Add tomato paste and garlic; cook 1 minute, stirring continuously. Add wine; cook 1 minute, scraping the pan to loosen the browned bits.
3. Stir in stock, salt, pepper, red pepper, tomatoes and beans. Reduce heat to low and simmer 8-10 minutes, until slightly thickened.
4. Add sausage and oregano.

Put this on your radar for an easy weeknight meal -- it's really done faster than pizza is delivered anyway.