Weeknight Tomato Sauce
From the kitchen of Chef Tse

Makes about 3 cups

Ingredients:

• 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

 Directions:

• 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.