Step 1

Pro Tip: If you prefer to use the oven to melt the mozzarella on top (in the last step), preheat oven to 350°.

Step 2

Combine sauce ingredients in a large measuring cup with a spout and set aside. Measure remaining ingredients before beginning.

Step 3

Heat a large skillet over medium-high heat and add the sausage. Cook and crumble for 3 minutes, then add the onions. Stir occasionally until the onions are softened and the sausage is cooked through, 5-6 minutes. Drain grease and set aside on a plate. Turn the heat off.

Step 4

Begin boiling a pot of water for the pasta. Add ½ tablespoon salt once a boil is reached.

Step 5

Add the wine to the same skillet used to cook the sausage and set the heat to medium. Let it bubble gently and reduce by half, about 4 minutes. Use a silicone spatula to “clean” the brown bits from the pot and work it into the wine, this will give the sauce more flavor.

Step 6

Add the butter, garlic, and flour and stir to combine. Cook for 1-2 minutes.

Step 7

Add the sauce mixture (from step in small splashes, stirring continuously. Do this slowly to ensure the roux doesn’t break and that the sauce remains thick.

Step 8

Add the diced tomatoes along with the juice from the can. Bring to a boil, then reduce to a simmer. Add the sausage/onions back and stir to combine.

Step 9

Simmer, partially covered, while you boil the pasta to al dente, stirring occasionally as it cooks. Drain once cooked.

Step 10

Reduce heat to low. Gradually sprinkle the Parmesan into the sauce, stirring continuously. Sprinkle in 1/3 of the mozzarella, saving the rest for the top.

Step 11

Stir in the cooked pasta.

Step 12

Top with remaining mozzarella cheese. Close the lid and allow the cheese to melt. (Or transfer to a 350° F oven for 3-5 minutes or so.) Serve!