1 lb hot Italian sausage
1/2 lb mild Chorizo sausage
2 14 oz cans of tomato sauce (one of the cans I used had spices, onions and garlic already in it)
3 cloves garlic chopped
1/2 an onion finely diced
liberal amount of dried basil (around 1 - 2 tsp) or finely chopped fresh basil
1 tsp or so of dried oregano
1/2 to 1 tsp of dried chili flakes
1 tbsp olive oil
Salt and pepper
Take your onion and chop it up nice and fine. Heat a saucepan to medium heat and add the olive oil and chopped onion. Let the onion sweat for a couple minutes and then add the chopped garlic. You add the garlic later since the garlic can burn so easily. Saute for a couple more minutes, then add your tomato sauce, basil, oregano, crushed chili peppers, salt and pepper. Turn down to low and let simmer for 2o minutes.
Get a big pot of salted water on to boil. Once boiled add your dried pasta.
In the meantime, slice your chorizo into medallions and toss into a frying pan on medium-high heat. Slice the casing around the Italian sausage and take all the ground pork from the inside of the casing and dump in the frying pan. Continue to fry until the meat is browned. Once browned, pour off the excess fat.
When the sauce has simmered, add it to the pan with the sausage. Have a little taste and check all your seasonings. Give it a bit more salt and pepper if it needs it. Drain the pasta, serve it up and pile the spicy sausage sauce on top.
