Step 1

Place a large pot or Dutch Oven on the stove over medium high heat. Add olive oil spray.

Step 2

Remove the sausage links from the casings. Chop the onion.

Step 3

Add the sausage meat and the onion to the pot. Break the sausage meat up with a wooden spoon.

Step 4

Cook the sausage and onion together until the sausage is no longer pink, and the onion is slightly caramelized (about 7-8 minutes).

Step 5

Add the onion powder, Italian seasoning, kosher salt, and fresh cracked pepper. Toss to combine.

Step 6

Mince the garlic and add it to the pot. Toss to combine with the other ingredients. Cook for 1 minute or until just fragrant.

Step 7

Add the chicken broth, plum tomatoes with their juices, and the tomato paste.

Step 8

Crush the tomatoes slightly with your spoon.

Step 9

Break the spaghetti in half and add it to the pot, making sure it is submerged in the liquid.

Step 10

Stir everything together and bring the mixture to a boil. Once boiling, cover the pot and reduce the heat to low.

Step 11

Simmer, covered, for about 15 minutes or until the pasta is tender.

Step 12

Chop the fresh herbs and stir them in. Taste for seasoning.

Step 13

Note: there will be extra liquid left in the pot. This is normal. The pasta will continue to absorb the liquid, especially if you are serving later on.