1 lb. Italian sausage, hot or mild, to your taste
1 large can whole tomatoes, no puree or crush
2 cloves garlic, finely chopped
1/2 tsp. crushed pepper
Salt and pepper
1 tbsp. dried basil
1 lb. Linguini, break into 2 inch pieces

Take skin off sausage - break up lumps. Place in large skillet - brown well. Add the tomatoes - cover and stir when simmering starts - add the garlic, crushed pepper, basil and salt and black pepper.

Simmer for 1 1/2 hours until thick. Break up the Linguine and cook per instructions on package - not too soft. While they cook - add drained can of Ceci to Linguini - do not drain the Linguini - pour off just enough water to leave pasta covered - add sauce, stir and serve.