For more tomato sauce recipes, click here.

• 4 links of your choice, sliced in half lengthwise, then sliced into ½ coins
• ¼ cup olive oil
• 1 onion, chopped fine
• 4 garlic cloves, chopped fine
• ½ tsp. red pepper flakes
• 1-28 oz. can crushed tomatoes
• Salt to taste
• ½ tsp. dried basil, or 3 fresh sprigs
• 12 oz. spaghetti
• ½ cup reserved pasta water
• 2 tbsp. unsalted butter, cubed
• Freshly grated parmesan cheese, as much as you like

In a large non stick pan, lightly coat with olive oil to medium heat.  Add sausage and cook stirring frequently until browned evenly.  Set aside.  To the pan add the ¼ cup olive oil to medium low heat.  Add the onion and cook stirring until soft, about 10 minutes.  Add the garlic and cook, stirring for a few minutes.  Add the crushed red pepper flakes, cook one minute.  Increase heat to medium and add tomatoes, season to taste with salt, stirring occasionally for about 20 minutes.  Remove from heat and add basil.  Set aside.

Bring a large pot of salted water to boiling.  Cook spaghetti to just before it is tender.  Drain reserving ½ cup pasta water.  If you used fresh basil in sauce, remove.  To your sauce stir in the reserved pasta water, bring to a slight boil.  Add sausage then add spaghetti, stirring until spaghetti is al dente.  from heat and add butter and freshly grated parmesan.  Toss until cheese melts.  Serve immediately.

Related posts:

1. Spaghetti with Smoked Turkey Sausage and Artichoke Fennel Sauce
2. Spaghetti and Meatballs Again
3. Sausage and Peppers with a Tomato Cream Sauce over Pappardelle