1 lb of split peas (rinsed and any small stones removed)

¼ cup of olive oil

1 lb. of your favorite sausage (cut into bite sized pieces)

Half a small onion (or shallot) medium diced

1 fresh garlic clove (fine diced)

Pinch of red pepper flakes

Half of a 28 oz. can of crushed tomatoes

Tablespoon or two of chicken base (or bouillon)

8 cups water

Season to taste

Finish with chopped fresh parsley

In a medium/large saucepan, over medium/high heat add ¼ cup of olive oil or just enough to cover the bottom of the pan. Add the sausage and brown on all sides. Add onion and cook until softened. Add the pepper flakes and the garlic. Cook for a few seconds, quickly followed by the tomatoes (this will prevent the garlic from burning). Add the tomatoes and cook for about 5 minutes and then add the water. Bring to a boil and add the chicken base. Stir. Lower the heat to a gentle boil and cook for an hour or so or until the peas arrive at your desired level of doneness. Add more chicken base or water if needed and season to taste. Serve in individual bowls and finish with parsley.