I used Italian sausage links in this but the next time I’ll try to use bulk sausage instead. Brown the sausage, add a can of tomato bits, a can of hominy, and some stock. I used chicken stock. Squirt in some tomato paste from one of those toothpaste looking tubes, a couple of tablespoons of corn starch in a slurry to thicken, and whatever herbs and spices that you like. I went with Tex-Mex flavors: garlic, oregano, cumin, and coriander. I’d bet that Italian flavors would work well. Fresh spinach would add color and more texture.