_{Photo: Romulo Yanes; Styling: Mary-Ellen Weinrib}

Ingredients

8 ounces hot Italian turkey sausage links

8 ounces uncooked spaghetti

1 (28-ounce) can no-salt-added whole tomatoes, undrained

2 tablespoons olive oil

1/2 teaspoon crushed red pepper

5 garlic cloves, minced

1 teaspoon sugar

1/2 teaspoon kosher salt

1/4 cup torn fresh basil

1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese

Preparation

1. Preheat broiler.

2. Arrange sausage on a small baking sheet. Broil sausage 5 minutes on each side or until done. Remove pan from oven (do not turn broiler off). Cut sausage into 1/4-inch-thick slices. Arrange slices in a single layer on baking sheet. Broil sausage slices 2 minutes or until browned.

3. Cook pasta according to package directions, omitting salt and fat; drain.

4. Place tomatoes in a food processor; process until almost smooth. Heat olive oil in a large nonstick skillet over medium-high heat. Add crushed red pepper and minced garlic; sauté 1 minute. Stir in tomatoes, sugar, and salt; cook 4 minutes or until slightly thick. Add sausage and cooked pasta to pan; toss well. Top with fresh basil and Parmigiano-Reggiano.

Serves 4

Borrowed from Cooking Light, April 2010