INGREDIENTS

INSTRUCTIONS

1. In a large iron skillet, pour enough olive oil to lubricate the bottom of the pan to prevent the Italian sausage from sticking to the pan. Place Italian sausage in the pan and place the pan on a medium hot grill. Close the grill lid. (You can also use your stovetop and simply cover the pan with a lid. But sitting on my cousin's back porch and using his grill was a lot more fun!)
2. While the sausage cooks in the pan on the grill, chop the onions and peppers into bite size rough cut pieces and remove the paper from garlic cloves while turning sausages in the pan to evenly cook. When sausages are almost fully cooked remove sausages from the pan and let cool.
3. Leaving the pan on the grill, add chopped onions, peppers and whole garlic cloves to the drippings in the pan. Add a little olive oil if needed. Raise heat on the grill and saute until lightly charred.
4. When sausages are cool enough to touch, cut into bite size pieces and return to hot pan with onions, peppers and garlic. Chop anchovies into small pieces then mix them into the pan along with capers and kalamata olives.
5. Pour in 1 jar of Ippolito's Naturally Italian Spicy Tomato Basil. Mix together and move pan to upper grate on the grill away from the fire. Reduce heat to medium and close the lid.
6. Boil 1/2lb of spaghetti until al dente. Drain all the water off and then mix cooked spaghetti to the pan on the grill.
7. Add red pepper flakes to taste and serve.
8. Mangia!