Tomato-sausage sauce

For use as a pasta sauce for dinner and for hot sandwiches for lunch the next day.

1 lb. Italian style link sausage, preferably spicy, cut into 1 inch pices
1 onion, diced
2 cloves garlic, minced
2 tbsp. Olive oil
salt
white pepper
dash hot sauce
2 16 oz. (450 ml.) canned tomatoes
1/2 cup red wine

In a heavy, 9” skillet, saute the sausage and onions in the olive oil at a moderately high heat. When the onions are translucent, lower the heat and add the garlic. Saute for only a minute or two, being careful not to burn the garlic. Add the tomatoes, spices and red wine. Simmer for an hour or so. Add water if the sauce gets too thick.

Serve over pasta for dinner. The next day, heat up the leftover sauce and spread on a baguette for the best sandwich ever.