Spaghetti al Pomodoro

Directions

1. 1
   Heat the olive oil in a 10-inch deep-sided skillet over medium-low.
2. 2
   Add in the onions and cook until soft and translucent.
3. 3
   Add in the minced garlic and cook for a minute or two.
4. 4
   Add a couple pinches of red pepper flakes and stir.
5. 5
   Over the pan, crush the San Marzano tomatoes by hand and add in any juices from the can.
6. 6
   Add the water to the can, swirl it around to loosen any sauce and then pour it into the pan.
7. 7
   Season with a pinch of kosher salt, stir and cook, uncovered for 20-25 minutes or until the sauce has thickened.
8. 8
   Add in the sliced basil, stir and then turn of the heat and remove the pan while preparing the pasta as directed on the package.
9. 9
   Once the pasta is cooked, reserve 1/2 cup of pasta liquid and drain the pasta in a colander.
10. 10
    Return the pan to medium-high heat, pour in the 1/2 cup pasta water to loosen the sauce up a bit.
11. 11
    Add in the drained pasta, Parmesan cheese and butter.
12. 12
    Toss the pasta with the sauce until the cheese and butter has melted.
13. 13
    Note: If using chicken sausage, add sliced, cooked sausage at this point.
14. 14
    Stir and divide among bowls, top with more grated Parmesan cheese and enjoy!