In a 12” skillet (I used my 4 qt. weeknight All-Clad pan) over medium heat, heat oil and brown sausages. I fi nd it easiest to cook the sausages whole and then set aside to cool slightly before slicing the sausages.

Return the skillet to medium and add the garlic; cook, stirring, until light golden brown, about 2 minutes. Stir in the pepper flakes and cook until fragrant, about 30 seconds. Add the wine or broth, increase to medium-high and cook, stirring, until most of the liquid has evaporated, 5-7 minutes. Add the tomatoes and cook, stirring, until heated, about 2 minutes.

Meanwhile, in a large pot, bring 2 quarts of salted water to a boil and add pasta. Cook, stirring often, until the pasta is just shy of al dente. Drain the pasta and reserve some of the pasta water.

Set the skillet over medium-high, stir in the Romano cheese and 1 ½ cups of the reserved pasta water and bring to a simmer. Add the sausage and drained pasta, tossing with tongs. Cook, stirring occasionally, until most of the liquid has been absorbed, 3 to 6 minutes. Season with black pepper and grated Romano.

Photo by René Velazquez