Spicy Spaghetti and Sausages

• 1/2 boxes (16 Oz. Box) Spaghetti
• 4 whole Sausages, Cut Into Half-inch Pieces. I Use Breakfast Sausage, But You Can Substitute Whatever Sausage You Like!
• 1 can (14.5 Oz. Can) Contadina Diced Tomatoes With Burgundy Wine And Olive Oil
• 1 clove Garlic, Minced
• 1/2 teaspoons Crushed Red Pepper Flakes
• 1/4 cups Leftover Pasta Liquid To Add To The Sauce So It Sticks To The Pasta
• 1 Tablespoon Olive Oil

1. Please note that my recipe is only for two people because all I have to cook for is my boyfriend and myself.
2. If youre cooking for more people, double (or triple!
3. or quadruple!)
4. the recipe.
5. Keep some salted water simmering off to the side to be ready for the spaghetti to cook later.
6. Pour the olive oil into a pan on medium heat to heat up while you cut up the sausages into half-inch pieces.
7. Throw them in the pan and cook for 8 minutes, stirring occasionally.
8. During this time, take the can of Contadina tomatoes (which I LOVE; if you cant find this at your grocery store, you can get regular diced tomatoes and add in more olive oil and burgundy wine separately, though Im not sophisticated enough to know how to tell you to do this) and drain out all the liquid into a cup to save for the sauce later.
9. I usually open the can until the tops almost off and flip it over to get most of it out, then open it all the way and mash the tomatoes with a fork to get some additional liquid out because I dont want it to cook up with the tomatoes.
10. When the sausage is cooked through, dump the tomatoes in and give it a good stir and let them mingle together for 4 minutes.
11. After the tomatoes and sausage have gotten to know each other, you can put the spaghetti in your salted boiling water because itll only be 8 minutes from here on out, which is the perfect time to cook up spaghetti.
12. Then throw your minced garlic into the tomato/sausage mixture and inhale deeply because it smells delicious.
13. Turn the heat down to low and let this cook together for 4 minutes.
14. Then throw in your red pepper flakes.
15. I put down a 1/2 teaspoon, but I dont really measure it; I pour some in my hand and crush it with my thumb because Im under the impression it helps to release the spiciness before you throw it in.
16. You can do this if you want, or just toss in the 1/2 teaspoon because I think it seems like a good amount for this recipe for two.
17. Let this cook for another 4 minutes.
18. Drain 1/4 of the pasta liquid into the cup you reserved the Contadina tomato sauce in and plop the spaghetti down right on top of the sausage/tomato mixture.
19. Pour the tomato sauce/pasta liquid on top, toss with tongs, and eat up!
20. I hope you enjoy this recipe as much as I do!

sausages, tomatoes, clove garlic, red pepper, pasta liquid, olive oil

Taken from tastykitchen.com/recipes/main-courses/spicy-spaghetti-and-sausages/ (may not work)