Ingredients:

8 ounces brown rice gluten-free spaghetti 2 teaspoons olive oil 1 cup chopped onion 4 cloves garlic, thinly sliced 1 (28 oz.) can fire-roasted crushed tomatoes, undrained ½ cup coarsely chopped pitted Kalamataolives 1 tablespoon chopped capers 2 teaspoons anchovy paste or 2 minced anchovy fillets ½ teaspoon crushed red pepper flakes 1 (7 oz.) package Jones All Natural Golden Brown Sausage Links/Patties, sliced or cubed 1 cup (4 oz.) diced fresh mozzarella cheese or quartered ciliegine mozzarella balls ¼ cup julienned fresh basil leaves

Directions:

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 4 shallow bowls. Stir fresh mozzarella cheese into sausage mixture; serve over spaghetti and top with basil.

Makes 4 servings