Step 1

Bring a large pot of salted water to boil.

Step 2

Heat a large pan to medium and wait 2 minutes. Add the sausage to the pan and cook until browned while breaking up with a wooden spoon (about 10 minutes). Remove the cooked sausage and set aside in a plate.

Step 3

Turn the heat to medium-low and add the olive oil and onion. Cook the onion until soft (about 3-5 minutes) then add the garlic and cook for 2 minutes more or until lightly golden. Add the chili flakes and cook for 30 seconds more.

Step 4

Next, turn the heat to medium-high and add the wine and cook for 2-3 minutes or until reduced by about half. Meanwhile, cook your pasta until 1 minute less than al dente.

Step 5

While the pasta is cooking add the tomatoes to the pan and bring the sauce to a boil then lower to a simmer. After the tomatoes break down a bit (about 5 minutes) add the sausage back to the pan and continue cooking at a simmer.

Step 6

Add the pasta to the sauce and stir well and/or toss to coat. Cook for 30- 60 seconds more then remove the pan from the heat. Add in the Pecorino Romano and if the sauce is too dry add some of the pasta water a bit at a time to loosen it up.

Step 7

Taste test and adjust salt levels if required. When satisfied with the taste add in the basil and serve with more Pecorino Romano cheese on the side. Enjoy!