Spaghetti With Quick Tomato And Sausage Sauce

• 1 pound mild italian sausage -- cut into 1/4" pieces
• 1 onion -- chopped
• 2 cloves garlic -- minced
• 2/3 cup black olives -- sliced
• 1 Tablespoon olive oil
• 1/2 cup red wine
• 3 1/2 cups crushed tomatoes
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1/2 teaspoon salt
• 3/4 pound spaghetti -- cooked as directed
• 1/4 cup chopped fresh parsley -- optional

1. In large frying pan, cook the sausages over medium-high heat, stirring occasionally, until browned, about 5 minutes. Remove with a slotted spoon and add the oil to the pan. When oil is hot, add onions and garlic and cook until softened, about 5 minutes. Return sausages to the pan. Add wine, stirring to scrape up any browned bits. Stir in the olives, tomatoes, basil, oregano, bay leaf and salt. Bring to a boil, reduce heat and let simmer until sauce has thickened slightly, about 15 minutes. Serve over cooked spaghetti, garnished with parsley if desired.

italian sausage, onion, garlic, black olives, olive oil, red wine, tomatoes, basil, oregano, bay leaf, salt

Taken from www.epicurious.com/recipes/member/views/spaghetti-with-quick-tomato-and-sausage-sauce-50083547 (may not work)