This recipe uses Italian sausages, and I specify them advisedly; being 100% meat and loosely packed, they cook much faster than the densely-woven, finer-textured English sausage. If you are making this with regular sausages, you may want to add a couple of cloves of minced garlic to the sauce. Feel free to use whatever canned beans you have in the cupboard; borlotti or cannellini would be just fine, too. Similarly, standard canned tomatoes can replace the cherry tomatoes. Don't be tempted, however, to omit the flame-roasted peppers. Their flavour — the sweetness and smokiness — is essential. For US cup measures, use the toggle at the top of the ingredients list.