This new marinara creation is seriously fabulous -- it's light enough to serve on hot summer nights, yet the Italian chicken sausage (I love the Whole Foods behind-the-counter selections) is rich enough to fill you up, as any Italian dinner should. Sunday has been dubbed "Italian night" lately, so I am posting this on a Friday in hopes that you'll bookmark this for your weekend finale supper. Let me know what you think, ladies and gentlemen. 
2 tablespoons olive oil 1/2 cup thinly sliced sweet onion 3 cloves garlic, chopped Sprinkle of crushed red pepper (A little goes a long way. . .) 1/2 pound Italian chicken sausage, casings removed 1/4 cup dry white wine 1 1/2 cups chopped tomatoes 1 bunch broccolini tips (toss the ends) Gigli pasta, cooked according to box Pecorino cheese 1. Heat olive oil in a large saucepan over medium heat. Add onions, garlic and crushed red pepper. Saute until onions are translucent, approx. 6 minutes. Add sausage, making sure to break up with a fork. Saute 4 minutes, until browned. Add white wine and simmer for 1 minute. 2. Add tomatoes and broccolini. Simmer until tomatoes soften, approx. 5 minues. Taste and season with salt and pepper, if needed. 3. Add pasta to sauce and toss over medium heat. Add pecorino and serve immediately. 