WARNING: This recipe isn't for those that don't enjoy meat.

2 lbs. Italian sweet sausage or whatever sausage you want to use.
Olive Oil
2 cloves of garlic chopped or about 4-6 tablespoons of the pre-made stuff
1/2 -3/4 cup white wine (that you'd actually drink)
28-35 ounce can crushed tomatoes
Salt and Pepper
6-8 FRESH basil leaves
1 lb rigatoni
pecorino romano cheese

1. Add enough olive oil to cover the bottom of a pot and turn stove on to medium.
2. Remove sausage from casing and hand crumble into pot adding the garlic at the same time.
3. Cook until lightly browned
4. Add wine and simmer until most is evaporated.
5. Stir in tomatoes along with salt, pepper, and torn basil leaves.
6. Simmer on low for 1 hour 15 minutes stirring occasionally.
7. In a separate pot cook the pasta until al dente.
8. Mix pasta with the sauce.

Serve with pecorino romano sprinkled on top.

mmmmmmmmmm sausage......

I like a thick meaty sauce..so I must be drooling for a reason..lol

I post the final product next time I make it.

It's best to wait until the end to add the salt, as simmering for that long will multiply it's strength a lot and can ruin the dish.