The pasta itself was rotini, those interesting spirals that we called "scroodles" when I was young. The sauce, now--
Start with sweet Italian sausage, say about a pound; toss a little Italian spices on it and and some fresh-ground pepper, get it mostly browned, drain most of the fat and moisture, then add a leek,* a white carrot and a few fresh mushrooms, sliced smallish. Sauté that and then add whatever store-bought marinara you like and a small can of diced or crushed tomatoes if the meat/sauce ratio needs adjusted. (Ours did) A couple of bay leaves, maybe some basil, parsley, rosemary and so on is good, too. Stir, cover and let simmer.
The pasta water should be good and boiling by now -- and you salted it well beforehand, right? Add the pasta, which will take somewhere between seven and ten minutes to cook al dente. Check the package -- big, thick pasta takes longer than small, fine stuff.
You do not drain or rinse the pasta; just fish it out with a slotted spoon or pasta tongs, let the water run back into the pan, and plop it into the soup plate (those big, wide-brimmed bowls are ideal). Ladle the sauce over it and there you go!
It was delicious. The rotini were good-sized, and held lots of sauce.
All we had on the side was an olive assortment: a few Castlevetranos, Kalamatas and a caperberry. That's all we needed.
* Leeks are muddy things and a bit awkward to clean up. I rinse them off as much as possible, chop off the root end as close as gets the fused-together part removed, then split them lengthwise and rise out each half. That does the trick and you can chop them up small with ease.
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