Ingredients
- 1 can (28 ounces) of whole peeled tomatoes
- 12 ounces of sweet or spicy Italian chicken sausage links, casings removed
- 2 garlic cloves, thinly sliced
- 8 ounces of regular or gluten-free short pasta, such as shells, penne rigate, or rigatoni
- 1/4 cup of freshly grated Parmesan cheese, plus more (optional) for serving
- 1 cup of loosely packed fresh basil leaves, with large leaves torn
Directions
- Place a fine-mesh sieve over a bowl and drain the whole tomatoes from the can, reserving the liquid. Gently press the whole tomatoes to remove any excess liquid inside, then roughly chop them using kitchen scissors or a knife. Pour the reserved liquid into a measuring cup and add enough water to make a total of 2 1/2 cups.
- Heat a large, heavy pot or Dutch oven over medium-high heat. Add 1 teaspoon of extra-virgin olive oil, and crumble the sausage into the pot. Cook, breaking up the sausage into small pieces with a wooden spoon, until it browns, which should take about 6 to 8 minutes. Add the sliced garlic and cook until it becomes fragrant, approximately 2 minutes.
- Add the chopped tomatoes, the reserved liquid, and the pasta to the pot. Season with 1/2 teaspoon of kosher salt and freshly ground black pepper to your taste. Bring the mixture to a boil over high heat, then reduce the heat to medium-low so that the sauce bubbles steadily. Cover the pot and cook the pasta until it reaches the al dente stage and the liquid is absorbed, which should take about 20 to 25 minutes. Remember to stir the mixture every 5 minutes to ensure even cooking and prevent sticking.
- Remove the pot from the heat and stir in the grated Parmesan cheese and then the torn basil leaves until they wilt. You can serve it with additional Parmesan on the side if desired.