This recipe makes a wonderful tomato-and-sausage sauce for pasta. Typical of Basilicata, it is uncomplicated yet yields a complex and delicious flavor. It is important to use the best sausage, preferably a mix freshly made by a real Italian butcher. If there’s one available to you, ask for sweet, all-pork sausage, preferably a medium grind of meat with some texture, rather than a fine grind, which tends to be pasty. To save work, since you want the meat to be loose, ask for the sausage mix before it is put in the casing. As for the pasta, I recommend bucatini, which is what I first had in Basilicata. But I like spaghetti with this, too—a whole-wheat spaghetti would be especially nice.
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