Dice your onions and garlic and toss in a pan with some olive oil.

Slice your peppers, add to your pan.

Remove the sausage from the casings and brown.

Once your sausage is finished, drain if needed (honestly, I usually don't need to drain this, but I know some sausages are fattier than others, and maybe you added a lot of olive oil?), and add your tomatoes.

Add your tomatoes and herbs now. If you have whole tomatoes, let them cook down a bit and then smash them with a wooden spoon or a potato smasher or just mush them up with a fork. If you are using crushed, you're golden! Make sure you rinse your cans and get all the sauce out. I usually add ¼ - ½ cup of water to my sauce this way.

Add the tomato paste and stir it in. If the tomato paste doesn't break down, add a little more water until it does. You're looking to thicken up what you have, but not so much it binds everything together.

If hot sauce is your thing, add it here. I like giving a squeeze or two of sriracha. Not enough to make it "hot" but enough to give it that little something extra.

Bring your sauce to a low boil, and then turn it back down to a simmer. I like to leave it uncovered and let some of the water boil back down. I know, we just added that water! Trust me, it makes for a delicious dish.

Make your pasta. Tinkyada has an energy saving direction on their packaging where you boil your water, add your pasta, keep it boiling for two minutes, and then cover and turn off the burner for around 18 minutes. This made the perfect pot of pasta. Even my dad, who abhors gluten free pasta, said it was pretty good pasta. It wasn't chewy. It wasn't sticky. It wasn't under-or-over cooked. I recommend it!

If pasta isn't your thing, dice up some squash, cook it however you like, and serve your sauce over that. I like to sauté my veggies if I am going this route.