Step 1

Remove the casing from the spicy sausage and break the meat into rough chunks. Heat a heavy-bottomed pan over high heat. Add the sausage and sear until browned on all sides, about 2–3 minutes. Reduce heat to medium. Use a wooden spoon to break the sausage into small crumbles as it cooks through (no pink remaining).

Step 2

(Optional Step)

Step 3

For a finer texture, transfer the cooked sausage to a blender and pulse briefly until minced (or chop finely with a knife).

Step 4

If the pan is dry, add 1–2 Tbsp olive oil to the rendered sausage fat. Add diced onion and sauté until translucent (about 3–4 minutes). Stir in minced garlic and cook for 30 seconds until fragrant.

Step 5

Add tomato paste to the onions and garlic. Stir for 1 minute to deepen the flavor. Pour in 1 can (28 oz) crushed tomatoes, scraping the bottom of the pan to release any browned bits (fond). Return the cooked sausage to the sauce and stir to combine.

Step 6

Reduce heat to low and simmer for 15–30 minutes, stirring occasionally to prevent sticking. Season with salt and pepper to taste.

Step 7

Boil pasta in well-salted water until al dente (check package time). Drain, reserving ½ cup pasta water.

Step 8

Option 1: Toss the drained pasta directly into the sauce, adding a splash of pasta water if needed to coat evenly.

Step 9

Option 2: Plate pasta individually and top with sauce. Garnish with grated cheese or fresh basil.