I lb penne (ziti, rigatoni, or your favourite shape) 2 large links hot chouriço sausage, cut in pieces I tbs olive oil I medium onion 2-3 cloves garlic 28-oz tin of Italian-style tomatoes, seeded, chopped (save the juices) I tsp fresh rosemary leaves 2 tsp fresh thyme leaves 6 fresh basil leaves I tbs parsley, minced salt and freshly ground black pepper to taste
1/4 cup grated Pecorino Romano or Parmesan cheese
Sauté the sausage pieces in the olive oil until browned on the edge .
Remove with a slotted spoon.
In the same pot, sauté the garlic and onions in the remaining oil until softened.
Add herbs and heat them for a minute. Add the tomatoes , some reserved juices, and stir well. Simmer for 20 minutes, stirring occasionally.
Return the sausage pieces to the pot and cook another 5 minutes. Adjust seasonings.
Cook the pasta in plenty of well-salted boiling water until al dente, or just cooked.