8 ounces brown rice gluten free spaghetti
2 teaspoons olive oil
1 cup onion, chopped
4 cloves garlic, thinly sliced
1 (28 oz) can fire roasted crushed tomatoes, drained
1/2 cup pitted kalamata olives, coarsely chopped
1 tablespoon capers, chopped
2 teaspoons anchovy paste OR 2 anchovy fillets, minced (optional)
1/2 teaspoon crushed red pepper flakes
1 (7 oz) package Jones Dairy Farm Golden Brown Sausage Links or Patties, sliced or cubed
1 cup fresh mozzarella cheese, diced OR mozzarella balls, quartered
1/4 cup fresh basil leaves, julienned OR fresh Italian parsley, chopped
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.