Cook chipolata sausages until nicely browned, cut each into 3 diagonally and set aside. Fry chopped onions and chopped garlic
until softened, add a half glass of vermouth and a similar amount of chicken stock. Bring to a boil, add chopped tomatoes and
a Tbs tomato paste, season with black pepper and chopped fresh oregano and simmer for 5 minutes, until the tomatoes start to
break down and the sauce thickens. Add the sausages and a drained can of cannellini beans. Simmer for another 5 minutes,
then stir in baby spinach leaves and some torn basil, cook until just wilted and serve in bowls, with freshly grated parmesan.