Chef Nick Stellino created this tasty recipe using Isernio's Sausage, and did an on-stage demonstration at Festa Italiana Seattle 2009. Quick enough for a weeknight meal, this pasta has great flavor from the sausage, fresh tomatoes and basil.
Let's Cook
Bring a pot of water to a boil for the pasta.
Mix the salt, pepper, onion powder, garlic powder and paprika together. Sprinkle the spice mixture over both sides of the sausage and set aside. In a large sauté pan, cook the oil over high heat until it starts to sizzle, about 1 to 2 minutes. Add the sausage and sauté until all pinkness is gone, breaking into chunks with a wooden spoon; do not brown. Using a slotted spoon, lift the sausage out of the pan and set aside. Reduce the heat to medium and add the onion and garlic to the pan, stirring well. Cook for 2 to 3 minutes, until the onion starts to soften. Add the tomatoes and sugar. Cook, stirring, for 3 minutes. Add half of the basil and increase the heat to high. Stir well and bring to a boil. Cook for 1 minute, continuing to stir well, then cover the pan and reduce the heat to simmer, cooking for 10 more minutes.
While the sauce is simmering, add the pasta to the boiling water and cook according to the directions on the package. While the pasta is cooking, add the sausage to the sauce. Stir well, cover again, and continue to simmer for 3 to 4 minutes. Drain the pasta and return it to the pot. Pour the sauce over the pasta and cook it over medium heat, stirring, for 2 to 3 minutes. Add the remaining basil, toss well, and serve. Season with salt and pepper to taste.
Chef’s Tip: If the sauce is reducing too much and becoming dry, add ¼ cup of the pasta water.