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)
Salsa al rosmarino
Makes 2-1/2 Cups
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.