1 pound hot or sweet Italian sausages
2 tablespoons garlic-flavored oil
4 fat or 6 spindly scallions, thinly sliced
1 teaspoon dried oregano
1/4 cup white wine or vermouth
Two 14-ounce cans diced tomatoes, plus water to rinse 1/2 can
2 bay leaves
Salt and pepper, to taste
Chopped fresh parsley, to serve (optional)
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