Linguine arrabiata with hot Italian sausage

Linguine arrabiata with hot Italian sausage

1 box of linguine
1 box Pomi diced tomatoes
5-6 links hot Italian sausage, cut into quarters, each piece one inch in length
1 bunch of basil
1 medium yellow onion, diced
4-5 cloves of garlic minced
2-3 tbls red pepper flakes & Korean red pepper powder (kochu karu), adjusted to taste
2 tsp Italian seasoning

Cook the pasta acording to package directions for al dente, starting the whole recipe with a large pot of cold water that you'll bring to a boil. This will give you time to make the sauce. While the pasta water is coming to a boil, put the sausage in a large skillet with a lid. On medium heat, sprinkle in the hot pepper and kochu karu. Cover and brown the sausages. While the sausage is cooking, dice the onion, mince the garlic, pick the basil off the stems and wash the leaves. Put the onion, garlic, Italian seasoning and half the basil into the skillet and continue to cook until the sausage is cooked. When the sausage is cooked, add the tomatoes and stir everything together and simmer until the pasta finishes cooking. Drain the pasta when it's finished and return the pot. Drop the remaining basil into the sauce. Ladle some of the sauce into the linguini and toss to coat so it won't stick. Dish out pasta and top with sauce and sausages. Parmesean cheese is a good addition as well as some fresh ground black pepper.