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1
Heat the olive oil in a large skillet over medium heat.
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2
Stir in the onion, sprinkle lightly with salt, and cook, stirring, until wilted, about 3 minutes.
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3
Crumble the sausage into the skillet and stir until it is has rendered most of its fat and is golden brown, 5 to 7 minutes.
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4
(If the sausage has given off some water, allow time for the water to boil away before the sausage begins to brown.)
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5
Drain the excess fat from the skillet.
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6
Add the tomatoes, cherry peppers, and oregano and bring to a boil.
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7
Lower the heat so the sauce is at a lively simmer and season the sauce lightly with salt.
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8
Cook, stirring occasionally, until the sauce is thickened, about 20 minutes.
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9
Meanwhile, bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
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10
Stir the gemelli into the boiling water.
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11
Return to a boil, stirring frequently.
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12
Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
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13
If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
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14
If not, drain the pasta, return it to the pot, and pour in the sauce.
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15
Bring the sauce and pasta to a boil, stirring the pasta gently to coat with sauce.
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16
Check the seasoning, adding salt if necessary.
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17
Remove from the heat and add half the grated cheese.
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18
Toss well, then transfer to a warm serving platter or individual bowls.
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19
Top with the remaining cheese, and serve immediately.
