Leslie’s Pasta alla Basilicata

olive oil
2 or more cloves garlic, sliced thinly
½ teaspoon red pepper flakes (cayenne) or 1–2 fresh hot peppers, chopped
1 package Yves® Italian sausage (vegetarian), sliced in ½–¾ inch chunks

½ cup white wine

1 large can whole plum tomatoes
1 long sprig fresh rosemary
1 long sprig fresh oregano
1 teaspoon anise

200–250 grams artisinal southern Italian style maccheroni

pecorino romano

Heat olive oil in large saucepan. Add garlic, red pepper flakes, and sausage and sauté until sausage begins to brown. Stir in ½ cup white wine and cook until reduced. Stir in tomatoes and herbs and simmer on low heat until thickened. Cook pasta in salted water until al dente, 8 minutes, then drain and add to sauce. Stir and simmer a few more minutes so that pasta  absorbs the sauce. Serve in bowls topped with grated pecorino romano.

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