Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 pound (450g) sweet Italian sausage, casings removed
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup (120 ml) dry red wine
  • 28 ounces (800g) crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup (60ml) chopped fresh basil
  • 2 tablespoons (30g) butter, unsalted
  • 1 pound (450g) pasta
  • Salt for pasta water
  • Grated Parmesan cheese, for serving
  • Extra fresh basil leaves, for garnish (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Crumble sausage into the pan and cook, breaking it up with a spoon, until browned. Remove sausage from the pan and set aside.
  2. Add onion to the skillet and cook until softened, about 5 minutes. Add garlic, oregano, and red pepper flakes (if using) and cook for another minute until fragrant.
  3. Pour in red wine and scrape up any browned bits from the bottom of the pan. Simmer until the wine has reduced slightly, about 3 minutes.
  4. Add crushed tomatoes, tomato sauce, sugar, salt, and pepper to the skillet. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 20 minutes, stirring occasionally.
  5. While the sauce simmers, bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
  6. Stir the cooked sausage, butter, and fresh basil into the tomato sauce. Drain the pasta and add it to the skillet with the sauce. Toss to combine.
  7. Serve immediately, garnished with grated Parmesan cheese and fresh basil leaves (if desired).