First step: in a medium saucepan, combine tomatoes in their juices and broth and bring to a simmer. Set this aside, we’ll come back to this in a bit.

Next, in a medium sauté pan, heat the olive oil over medium heat. Add your garlic, onion, and sausage and cook until slightly browned, about 5 minutes. Then add oats and cook for about 1-2 minutes, stirring until oats are well coated.

Then similar to a traditional risotto, we’re going to add the liquid mixture slowly. We’ll start by adding about 2 cups of the tomato broth mixture and simmer over medium heat, 4-5 minutes. Slowly add tomato mixture, about 1 cup at a time, stirring occasionally, waiting for oats to absorb the liquid before adding more.

Cook until oats are creamy and tender, about 20-25 minutes total.

The steel cut oats give this dish a great creamy texture but still has some bite to it.

Remove the pan from the heat and add Parmesan cheese and basil. Season with salt and pepper.