Ingredients:
1 package or 5 Italian sausages mild or hot
1 cup water
1 package linguine pasta noodles
2 tablespoons olive oil
1 medium-sized shallot/onion, peeled & chopped
3-4 cloves garlic, minced
1 teaspoon pepper flakes
1-pint cherry tomatoes seeded & halved
1/2 cup dry white wine
1 cup crushed tomatoes in a can
4-6 leaves fresh basil, chiffonade (pinch leaves off & discard stems; stack leaves; roll leaves together like cylinder & slice thinly into strips)
1-2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Grated Parmesan cheese
Preparation:
In a large pot over medium-high heat, add the sausages and water, then cover. Cook until water evaporates; add a tablespoon of oil to brown. After browning, when cooled, cut in slices and set aside.
Heat olive oil using the same pan over medium heat. Add shallot/onion cook until almost translucent, about 2 minutes or less, be careful not to burn; add garlic and pepper flakes. Sauté for a few minutes until garlic is fragrant. Add the tomatoes, cook and soften, mash them with a fork. Add white wine, stir and scrape all the brown bits from the sausages. Cook for approximately 5-6 minutes; add the crushed tomatoes. Simmer occasionally stirring—Cook for additional 5 minutes. Add the sausages—salt and pepper to taste. Simmer sauce over low heat until the color changes to a deeper, darker red shade.
In the meantime, while the sauce is cooking, bring water to a boil in a large pot. Add 1 tsp of salt, add the pasta to the water, stir a few times to prevent the noodles from sticking together.
Cook according to package directions, occasionally stirring, until al dente or softer depending on desired texture.
Drain and add to the simmering sauce. Mix thoroughly until all noodles are coated with the sauce. Add basil leaves and a handful of grated Parmesan cheese.
Enjoy!