Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Place canned tomatoes, with their juice, into a cambro.
Using a masher, or a large whisk, gently crush the tomatoes into rustic 1" chunks. Set aside.
Heat Blended Oil in a heavy bottom pot or rondeau over medium heat.
Add Chicken Sausage.
Cook until lightly browned, gently breaking up the sausage into irregular ½" pieces, about 4-5 minutes. Drain excess fat.
Increase heat to medium high.
Add red pepper, Minced Garlic, korean chile flakes and italian seasoning.
Cook, while stirring frequently, until sausage is golden brown and mixture is fragrant.
Add crushed tomatoes, with their juice, salt and pepper.
Bring to a light boil, then reduce to a simmer.
Monitor the heat and continue to simmer for 45 minutes. Taste and adjust seasoning as needed.
Remove from the heat. Stir in parsley. Cool completely.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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