Quick Spaghetti, Smoky and Spicy

1. Boil the pasta. Bring a large pot of water to a boil. Salt it generously until it tastes like the sea. Cook spaghetti to 1 minute shy of al dente. Reserve 1 cup pasta water, then drain.
2. Brown the sausage (if using). While the pasta cooks, heat olive oil in a large skillet over medium-high. Add sausage and cook until browned with crisp edges, 5 to 7 minutes. If you prefer the look of sliced sausage rounds (like the photo), keep the casing on, slice into coins, and brown both sides. If there’s a lot of fat, spoon off a little, but leave enough to keep the sauce flavorful. No sausage? Just heat the olive oil and move on.
3. Build the base. Add onion to the skillet and cook until softened, 3 to 4 minutes. Add garlic and cook 30 seconds, just until fragrant.
4. Toast the tomato paste and spices. Stir in tomato paste, smoked paprika, red pepper flakes, and fennel seeds (if using). Cook 1 to 2 minutes, stirring, until the paste darkens slightly and smells sweet and toasty.
5. Simmer the sauce. Add crushed tomatoes, salt, and black pepper. Bring to a gentle simmer and cook 8 to 12 minutes, stirring occasionally, until it tastes less “raw tomato” and more like a sauce you want to swipe with bread. If it gets too thick, splash in a little reserved pasta water.
6. Toss pasta with sauce. Add drained spaghetti to the skillet. Pour in about 1/2 cup pasta water and toss for 1 to 2 minutes until the sauce clings and looks glossy. Add more pasta water a splash at a time if needed.
7. Finish like you mean it. Turn off the heat. Stir in butter (if using), Parmesan (if using), and balsamic (if using). Taste and adjust salt, heat, and smokiness. Serve with more Parmesan and herbs.

Matt’s quick tip: If the sauce tastes flat, add a tiny splash of balsamic vinegar or a squeeze of lemon. Not enough to make it tangy, just enough to wake everything up.