Starring our Meat Department's scratch-made Calabrese sausage, this deliciously hearty dish is perfect for a fresh spin on pasta night.

Preparation

Heat a large sauce pot on medium heat. Add 2 tablespoons olive oil, garlic, and red chili flakes. Sauté for 30–45 seconds, until garlic starts to soften, then add the onion and oregano. Sauté for 4–5 minutes, until onion begins to caramelize.

Deglaze with red wine and reduce by half, 4–5 minutes. Add the fire-roasted tomatoes and bring to a simmer. Partially cover with lid and let simmer for 45–50 minutes.

Heat oven to 425°F.

Place calabrese sausage on a roasting rack on a lined baking sheet and roast 10–12 minutes, or to an internal temperature of 155°F. Remove from oven and set aside.

Cook pasta per package instructions for al dente, then toss with olive oil.

After sauce has simmered, adjust seasoning with salt and pepper. If desired, pulse with a hand blender for a smoother sauce.

When sausage is cool enough to handle, slice into ½-inch rings. Add sausage and pasta to the sauce and stir to combine.