Ingredients:

• I pound spaghetti
• 1 13 ounce package turkey smoked sausage - I used Hillshire Farm
• 6 large Roma tomatoes - or 3 cups grape tomatoes
• 1 onion, sliced
• 4 large cloves garlic, smashed & sliced (doesn’t need to be minced)
• 1 4 ounce container basil leaves
• 3 cups water
• 1  1/2 cups chicken stock (if you don’t have it, you can omit it and use all water 4 1/2 cups)
• 1 teaspoon red pepper flakes (optional)
• Salt & Pepper to taste
• 1 cup grated parmesan

Directions:

• Chop the tomatoes into 1 inch chunks, if using grape tomatoes then cut in half. Reserve 1/2 cup and save for the end of the dish.
• Tear the basil leave into large pieces. Reserve a handful for the end of the dish.
• Slice the turkey sausage into large fork-sized pieces - I like to slice on a diagonal to make it interesting and pretty
• In a large deep fry pan, cast-iron pan or dutch oven, place your pasta, sliced onion, sausage, garlic, tomatoes & basil (save the reserved bit), red pepper flake & season with salt & pepper to taste.
• Add 4 1/2 cups of liquid - I use 3 cups water with 1 1/2 cups chicken stock. If you don’t have stock on hand then all water is totally fine.
• Pour over the pasta & ingredients and turn the stove up to high heat. Bring to a boil and mix this around. I use a large spoon in one hand and tongs in the other, separating the pasta, folding & stirring. Once at a boil, lower the heat and simmer for another 5 to 8 minutes. Stirring frequently.
• The pasta will absorb the liquid and cook itself. Scrape the bottom of the pan with the spoon, making sure nothing sticks. Continue to work the mixture and once the pasta is al-dente, turn off the heat. You will have a bit of liquid remaining which will be absorbed soon.
• Add a large pinch of cheese and taste for seasoning. Add more salt & pepper if needed.
• Add the reserved basil & tomato, stir and add most of the cheese - saving some to sprinkle on your plate.

Enjoy!