1Add olive oil and bulk Italian sausage to a pot over medium to high heat.
2Break up the sausage as it browns.
3While the sausage browns, mince a half an onion and a few garlic cloves.
4Once the sausage is fully cooked and has good color, add the minced onion and garlic, a pinch of dried oregano, a pinch of red pepper flake, and a little bit of torn basil.
5Add a Parmesan rind if you have one.
6Slightly lower the heat and add one large can of whole peeled tomatoes, crushed by hand.
7Rinse out the tomato can and add the rinse water to the pot.
8Add two cups of chicken stock (or white wine, red wine, or other liquids).
9Let this simmer for about 15 to 20 minutes.
10Add about a half a pound, maybe a little bit more, of your favorite pasta (e.g., rigatoni).
11When the pasta is about a minute from being fully cooked, add a pinch of kosher salt.
12Stir in a little bit more torn basil.
Ingredients
2 tbsp olive oil
1 lb Italian sausage
0.5 onion, minced
4 garlic cloves, minced
1 pinch dried oregano
1 pinch red pepper flake
0.25 cup torn fresh basil
1 can large can of whole peeled tomatoes, crushed with hands
2 cups chicken stock
1 Parmesan rind
0.75 lb favorite pasta (e.g., rigatoni)
1 pinch kosher salt
Parmesan
torn basil
Equipment
pot
Tips
If bulk Italian sausage isn't available, buy it in casing and remove the casing.
Always wash out the tomato can to get more liquid for cooking down the tomatoes.
Cooking pasta directly in the sauce allows it to absorb all the liquid and flavor, and the starch thickens the sauce.
You can substitute white wine, red wine, or other liquids for chicken stock.