Spaghetti Puttanesca with Sausage

Yield: 4 servings

8 ounces gluten-free brown rice spaghetti

2 tsp. olive oil

1 cup chopped onion

4 cloves garlic, thinly sliced

1 (28 oz.) can fire-roasted crushed tomatoes, undrained

½ cup coarsely chopped pitted kalamata olives

1 Tbsp. chopped capers

2 tsp. anchovy paste or 2 minced anchovy fillets (optional)

½ tsp. crushed red pepper flakes

1 (7 oz.) package Jones All Natural Golden Brown Sausage Links/Patties, sliced or cubed

1 cup (4 oz.) diced fresh mozzarella cheese or quartered ciliegine mozzarella balls

¼ cup julienned fresh basil leaves or chopped Italian parsley

Cook spaghetti according to package directions. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, 6 to 8 minutes or until onion is tender. Add tomatoes, olives, capers, anchovy paste and pepper flakes; bring to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in sausage; simmer 5 minutes. Drain spaghetti; transfer to four shallow bowls. Stir fresh mozzarella cheese into sausage mixture; serve over spaghetti and top with basil.