Pomodoro Chicken Sausage Sauce



  • 1/4 cup extra virgin olive oil
  • 1 yellow onion, diced small
  • 5 cloves garlic, minced
  • 2 pinches red pepper flakes
  • 1-28 ounce can whole San Marzano tomatoes
  • 1/2 cup water
  • 1/4 cup grated fresh parmesan cheese
  • 2 tablespoon butter
  • 2 pounds Italian chicken sausage


  1. Heat the olive oil in a 10-inch deep-sided skillet over medium-low. Add in the chicken sausage, sauté meat and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces until no longer pink. Add onions and cook until soft and translucent.
  2. Add in the minced garlic and cook for a minute or two. Add a couple pinches of red pepper flakes and stir. Over the pan, crush the San Marzano tomatoes by hand and add in any juices from the can. Add a half cup of water to the can then pour it into the pan. Stir and cook, uncovered for 20-25 minutes or until the sauce has thickened.
  3. Add the parmesan cheese and the two tablespoons of butter.
  4. Serve over pasta.


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