Ingredients

4 tablespoons olive oil

4 cloves garlic, thickly sliced

1⁄2 cup chopped white onion

1⁄4 pound salami, very finely chopped (Soppresata or Toscano salami are best for this)

1⁄4 cup chopped fresh parsley, plus a few tablespoons for garnish

4 teaspoons finely chopped rosemary or 1 heaping teaspoon dried,

crushed between your fingers prior to adding to the dish

2 tablespoons loosely packed, finely sliced fresh basil, about 10-12 leaves, or 11⁄2 teaspoons dried

1 teaspoon finely sliced fresh sage, about 3 leaves or 1⁄4 teaspoon dried

3⁄4 cup red wine

1 cup Tomato Sauce

1 cup Chicken Stock

1⁄2 cup Romano cheese, cut into a very fine dice

1⁄4 teaspoon red pepper flakes (optional)

Related Recipes

Tomato Sauce

Chicken Stock

Rosmarino Sauce

Salsa al rosmarino

Makes 2-1/2 Cups

Printable Version

In a large, deep sauté pan, cook the olive oil and the garlic over medium-high heat for 2 minutes. Add the onion. Sauté for 3 to 4 minutes. Add the salami and the fresh herbs (except the 2 tablespoons of chopped parsley). Continue to sauté until onions are soft and the garlic is browned, about 5 to 7 minutes. Season with pepper (the salami is salty—you will not need to add salt).

Add the red wine, stirring well to dislodge the brown bits at the bottom of the pan and reduce by half, about 2 to 3 minutes.

Add the tomato sauce and the Chicken Broth. Bring to a boil, then simmer for 10 to 15 minutes. Stir the Romano cheese into the sauce.