3/4 pound of spaghetti, fettuccine, or spaghetti rigate
1 Tablespoon bacon fat, olive oil or other cooking oil1/2 red bell pepper, diced 1/2 yellow onion, diced 2-3 cloves garlic, minced 1 pound Smoked Sausage, sliced (or Kielbasa would work too) 1 28-ounce can stewed tomatoes 1 teaspoon Italian Seasoning 1/4 teaspoon freshly ground black pepper 1/2 teaspoon Worcestershire Sauce 1 Tablespoon butter 1/2 cup grated parmesan cheese, plus more for garnish 1 cup of pasta cooking water
Directions:
Heat a deep skillet over medium high heat and add the fat to the pan. When it’s hot and ready, add the bell pepper and onion. Cook for 1-2 minutes, or until softened. Add the garlic and sausage, and cook for an additional 5 minutes, stirring occasionally.
Meanwhile, cook the pasta according to package directions, adding salt to the cooking water, and being sure to reserve 1 cup of the water before draining.
Add the stewed tomatoes, Italian seasoning, black pepper and Worcestershire sauce to the sausage mixture. Cover and bring to a boil. Remove the cover and continue cooking for just a few minutes, stirring occasionally. Taste to check for seasoning, and add some of the pasta cooking water, starting with about 1/2 a cup and seeing how it is from there. Most likely, that will be enough.
When the pasta is cooked, drain it and toss with the butter and the Parmesan cheese.
Serve the chunky sausage sauce over the pasta, and sprinkle with additional Parmesan if desired.
Serves 4 generously.