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1.
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Chop the tomatoes into 1 inch chunks.
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If using grape tomatoes then cut them in half.
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Reserve 1/2 cup and save for the end of the dish.
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2.
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Chop the onion into 1/2 inch pieces.
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3.
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Smash and slice the garlic (doesnt have to be minced).
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4.
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Tear the basil leaves into large pieces.
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Reserve a handful for the end of the dish.
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5.
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Slice the turkey sausage into large fork-sized pieces.
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I like to slice on a diagonal to make it interesting and pretty.
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6.
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In a large deep frying pan, cast-iron pan or Dutch oven, place your pasta, sliced onion, sausage, garlic, tomatoes, basil, red pepper flakes, salt and pepper to taste (be sure to save some tomato and basil for the end of the dish as noted above).
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7.
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Add the water and chicken stock.
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If you dont have stock on hand then all water is totally fine.
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8.
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Turn the stove up to high heat.
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Bring to a boil and mix this around.
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As this comes up to a boil, I try to push things around a little using a large spoon in one hand and tongs in the other, separating the pasta, folding and stirring.
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9.
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Once at a boil, lower the heat and simmer for another 10 minutes or so, stirring and folding frequently to separate the pasta.
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The pasta will absorb the liquid and cook itself.
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Scrape the bottom of the pan with the spoon, making sure nothing sticks.
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Continue to work the mixture and once the pasta is al-dente, turn off the heat.
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You will have a bit of liquid remaining which will be absorbed soon.
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10.
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Add a large pinch of cheese and taste for seasoning.
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Add more salt and pepper if needed.
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11.
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Add the reserved basil and tomato, stir and add most of the remaining cheese, saving some to sprinkle on your plate when serving.
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Enjoy!
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Adapted from theslowroasteditalian.com.
