1 1/2 lbs. Italian sausage, cut in 3/4" pieces
1 lg. onion, thinly sliced
3 cloves garlic, minced
12 oz. spaghetti
1 (28 oz.) can whole tomatoes
1/3 c. Marsala wine
1/4 c. chopped fresh basil, or 3 tbsp. chopped parsley plus 2 tsp. dried basil

Brown sausage in heavy skillet with high sides. Remove from pan. Saute onion and garlic in same pan for about 2 minutes. Pour off excess grease. Drain and chop tomatoes, reserving juice. Return sausage to pan; add tomatoes, wine and 1/2 tomato juice. (If using dried basil, add it now.) Cook sauce over medium heat for 10 minutes. (Add fresh basil now.) Salt and pepper to taste. Cook spaghetti per directions on package. Use sauce immediately on pasta, or cool to room temperature and refrigerate or freeze. Makes 4 servings.