2 large links mild Italian sausage (2/3 lb) or plain sausage
¼-1/2 cup wine (I used red, but would have used white if I’d had one open)
About 1 cup of water
2 cloves garlic, diced
2-3 tablespoons tomato paste
Pasta, about 2/3 lb
Grated romano cheese
Freshly ground pepper
Heat the oil in a sauté or frying pan at medium heat. Begin adding sausage, breaking it up into small chunks and dribs and dropping it in (I stand there, squeezing it out of its casing, pulling it apart and adding it; it’s not very efficient, but I can’t say I care all that much). Don’t bother stirring or turning until all the sausage has been added. Once it’s all in, give it a stir or two.
Peel and chop the garlic cloves and add them. Continue to cook for another couple of minutes, stirring now and then.
Add the wine, and an equal amount of water. Scrape the bottom of the pan vigorously to get any brown bits off. Stir in the tomato paste.
Let continue to cook, adding water in ¼-1/2 cup amounts as the stuff in the pan starts to cook down into a syrup. You can keep this going indefinitely until you're ready to serve... it cooks down almost to dryness, and you add water and stir. It cooks down... well, you get the idea.
Bring pasta water to a boil. Cook and drain the pasta. Taste and adjust the sauce for seasoning. Turn off the heat, and add the pasta to the pan, stirring plentifully. Serve, topped with romano and a small grinding of pepper.