Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 2 hours
Wine Suggestion: Canoe Ridge Estate Merlot, Indian Wells Red Blend, C-S-M Red Wine Limited Release, Columbia Valley Merlot, Columbia Valley Syrah
4 Italian sausage links
6 cups canned, diced tomatoes in juice
2 Tbsp extra virgin olive oil
1 cup diced yellow onion
3 cloves garlic, minced
1/4 tsp crushed red chilis
3/4 cup Chateau Ste. Michelle Merlot
1 cup chicken stock
2 Tbsp chopped Italian parsley
1 Tbsp chopped fresh oregano
2 Tbsp chopped fresh basil
1 Tbsp balsamic vinegar
Kosher salt and pepper, to taste
Pinch of sugar, if needed
1 lb cooked pasta
Freshly grated parmesan cheese, to garnish
Grill the sausage over medium heat until cooked through. Remove from grill, cool and slice. Refrigerate until needed.
Preheat oven to 350°F. Place tomatoes in a non-aluminum baking dish or Dutch oven; roast uncovered until the liquid is almost gone and tomatoes begin to brown, about 1 hour. Stir often to keep the tomatoes from burning.
While the tomatoes are cooking, heat a large sauce pan over medium high heat; add olive oil and onions. Sauté about 5 minutes or until the onions are translucent. Add garlic and chilis, sauté for 1 more minute. Stir in merlot; cook until reduced by half. Add roasted tomatoes and chicken stock. Increase heat to high and bring to a boil; reduce heat to a simmer. Cook until sauce thickens.
Add reserved sausage and cook for 15 more minutes, until heated through. Add fresh herbs, balsamic vinegar, salt, pepper, and sugar, to taste.
Serve over cooked pasta, topped with parmesan cheese.