Easy and healthy, this is great for weeknights and reheats well.
½ lb mild or hot Italian chicken sausage
1 small or ½ lg onion, finely chopped
1 clove garlic, minced
1 T fresh rosemary, chopped
1 (7oz) can chopped tomatoes, with the juice
½ c dry white wine
kosher salt and fresh cracked pepper
1 lb spaghetti
In a pot of heavily salted water, cook the spaghetti according to package directions.
Remove the sausage from the casings and cook until pink is almost gone. Add the onion and garlic, and saute until onion is translucent. Deglaze with the wine, then add the tomatoes and rosemary. Season with salt and pepper to taste. Cook until thickened. Toss with cooked spaghetti.