Easy Italian Sausage Spaghetti

Ingredients

• 1 tablespoons extra virgin olive oil
• 1 yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 ounces Italian sweet sausage
• 4 ounces Italian hot and spicy sausage
• 1 large can of whole peeled tomatoes
• 1 pound spaghetti pasta
• Salt
• Freshly grated Parmesan cheese

Directions

1. In a large skillet, warm a tablespoon of olive oil over medium or medium heat. Stir in the chopped onion and let it soften until translucent, about 5 minutes. Scatter in the minced garlic and cook for another minute. While the onion is cooking, bring a large pot of water to a boil for the pasta, seasoning 4 quarts water with 2 Tbsp salt.
2. Scoop the onion and garlic out of the pan and keep them nearby. If the sausage came as links, slip the meat out of the casings; as you drop it into the pan, crumble it with your fingers. Cook over medium to medium high heat until the sausage is lightly browned.
3. Give the whole peeled canned tomatoes, juices included, a brief whirl in a blender, then pour them into the skillet with the sausage. Add the cooked onion and garlic back in. Adjust the heat so the sauce settles into a bare simmer.
4. When the pot is at a rolling boil, slide in the spaghetti pasta, then let the water climb back to a rolling boil. Keep it uncovered and boiling hard for the time given on the pasta package, usually about 10-12 minutes. Once the pasta is al dente, tender but still a little firm, take the pot off the heat. Drain it, then move the pasta to a serving bowl.
5. Serve right away. Toss the pasta with the sauce and finish with grated Parmesan cheese.