Ingredients:

  • 340g (12 oz) dried spaghetti
  • 4 quarts (4 liters) water
  • 1 tablespoon salt
  • 450g (1 lb) Italian sausage (sweet or hot, casings removed)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 700g (24 oz) canned crushed tomatoes
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • 1/2 cup (118ml) dry red wine (optional)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup (5 grams) packed fresh basil leaves, chopped
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove sausage from skillet and set aside.
  3. Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
  4. Deglaze the pan with red wine (if using), scraping up any browned bits from the bottom. Cook until the wine has almost completely evaporated.
  5. Stir in the crushed tomatoes, oregano, and red pepper flakes (if using). Season with salt and pepper to taste. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, to allow the flavors to meld.
  6. Add the cooked sausage back to the skillet with the tomato sauce. Toss with the cooked spaghetti. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
  7. Stir in the chopped basil and serve immediately, topped with grated Parmesan cheese, if desired.