|Served over Italian bread!|
2 tablespoon olive oil
5 chicken sausage about 1 pound
4 anchovy fillets packed in oil, drained
4 garlic cloves, thinly sliced
1 large onion, thinly sliced
1 can(14.5 oz) petite diced tomatoes, I like Del Monte with no salt
1/2 cup red wine
2 teaspoons Tuscan Sunset blend from Penzys
1 teaspoon crushed red pepper flakes
1/2 cup cut up Parmesan rind
grated Parmesan cheese
In a large Dutch oven over medium heat cook sausage until browned about 5 minutes on each side. Remove sausage and set aside to use later. You can either slice the sausage into 2 inch pieces or leave whole. I leave the sausage whole, the choice is yours. Cook anchovies, and garlic, stirring occasionally, until garlic is soft and anchovies are dissolved, about 4 minutes. Add onions. Increase heat to medium-high and cook, stirring occasionally, until onion is very soft and golden brown, 6–8 minutes. Add diced tomatoes, wine, red pepper flakes, and Tuscan Sunset. Reduce heat to a simmer.
Add reserved cooked sausage, and Parmesan rind: salt and pepper to taste. Cover, and simmer, stirring occasionally for about 30 minutes.
You can serve this over pasta or I like to just top two slices of fresh Italian bread with this warming stew!
DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.