Sicilian Sausage and Tomatoes

Growing up, we could not afford red meat very often, so sausage was a staple.  We learned to cook it in a variety of ways.  This recipe can be used as a topping  for pasta, couscous, or rice.  It can also be served inside a warm crusty bread by simply adding some extra cheese and basil.   

9 ounce mild or hot Italian sausage, cut in ½ inch slices
3 tablespoon Olive oil
2 garlic cloves, minced
4 fresh plum tomatoes, diced
1 tablespoon oregano
½ cup red wine or ½ cup Chicken broth
Salt and ground pepper to taste
1- 2 tablespoons fresh basil, roughly chopped


Directions:
1. In a large skillet, sauté sausages until browned on medium heat, no oil required. Remove sausage and drain on paper towels. Reserve.

2. Discard fat from skillet and heat olive oil in. Add garlic, sauté for 45 seconds on medium heat. Add tomatoes and sauté about 2-3 minutes until softened. Add the oregano, salt and pepper. Return cooked sausage to skillet, when warm add the wine or broth and bring to a boil. Simmer on low and cook for 5-10 minutes until the wine or broth has reduced by half.

3. Add fresh basil and grated parmesan if you like.