I had these ingredients in my refrigerator and after a quick improvisation, this very tasty and satisfying dish emerged.  I used turkey sausage, but feel free to substitute Italian pork sausage (spicy or sweet).  And while I chose Romanesco, broccoli or cauliflower would work as well.  Happy cooking!

Serves 2

Ingredients:

• 2 tablespoons of olive oil
• 5 basil leaves, cut into ribbons
• 1 medium onion, diced
• 2 cloves of garlic, finely chopped
• ½ teaspoon of crushed red pepper
• 4 turkey sausage links, removed from casings and broken up
• ½ pint of cherry tomatoes, halved
• ½ head of Romanesco, broken into florets
• ½ cup dry sherry
• Salt and cracked black pepper
• 1 baguette, sliced

Directions:

• Heat the olive oil in a medium Dutch oven over medium-high heat
• Add onions, stirring occasionally to ensure they do not burn
• After about 2 minutes, add the garlic, 1/3 of the basil, crushed red pepper, and about a teaspoon of salt and stir together
• When the onions are translucent, add the sausage, broken into large chunks, to the pan. Cook for about 5-7 minutes, or until lightly browned
• Add the tomatoes, Romanesco, the remaining basil, 1 teaspoon of black pepper and another teaspoon of salt
• Toss all ingredients together and let cook for 2 minutes
• Mix the sherry into the pot and cover
• Let ingredients simmer for a few minutes, or until sherry has reduced slightly
• Adjust salt and pepper seasoning to taste
• Serve with baguette slices on the side