Weeknight Tomato Sauce

Weeknight Tomato Sauce
From the kitchen of Chef Tse

Makes about 3 cups


  • 2 teaspoons olive oil, divided
  • 1/2 medium white onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 1/2 pound bulk chicken sausage or two uncooked chicken sausage links, casing removed
  • 1/2 cup dry red wine, such as Cabernet Sauvignon
  • 1 28-ounce can chopped tomatoes, low salt or unsalted if possible
  • 2 teaspoons chopped oregano
  • Salt and pepper


  • Heat a medium saucepan over medium heat.
  • Add 1 teaspoon oil and once hot, add onion and garlic.
  • Sauté until onion becomes translucent, about 2 minutes.
  • Remove onions and garlic from pan and set aside.
  • Return pan to heat and add remaining teaspoon of oil.
  • Once hot, add chicken sausage and break up with back of a wooden spoon. Sear until nicely brown on all sides, about 4 minutes.
  • Deglaze pan with red wine, increase heat to medium high and simmer until liquid has almost evaporated.
  • Add tomatoes, their juices and onions.
  • Cover, reduce heat to medium low and cook 15 minutes.
  • Remove pan from heat, add oregano and stir to combine.
  • Taste and season with salt and pepper if desired.
  • Spoon over pasta and serve hot.


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