Brown turkey Italian sausage in a Dutch oven. Regular Italian works well, too.
Remove, drain some of the rendered fat and saute onions and red peppers until wilted.
Add back sausage, tomato sauce, stock, and a left-over starch. We had some rice.
Add oregano and crushed red peppers to taste.
Let flavors meld and dish to thicken, about 30 minutes.