Drizzle 1 teaspoon of oil in a wide pot. Turn the heat to medium-high. Once hot, add the sausages and cook without moving for 3–5 minutes until golden brown. Flip and cook for 3–5 minutes until the other side is golden brown. Transfer to a plate.

If needed, add another drizzle of oil. Add the yellow onion and cook, occasionally turning, for 6–7 minutes.

Pour in the balsamic vinegar and stir to coat. Cook for 1 minute.

Add the tomatoes and stir to combine. Add a big pinch of salt and pepper to taste.

Place the sausage links in the sauce and bring to a boil. Reduce heat, cover, and simmer for 25–30 minutes. Check the sauce occasionally to ensure it’s not sticking to the bottom of the pot. If the sauce sticks, add a splash of water to lift up anything stuck to the bottom.

As the sauce simmers, bring a large pot of water to a boil and add a generous pinch of salt. Cook the pasta according to package instructions. Scoop out 1 cup of pasta water, drain the pasta, and set aside.

Remove the cover from the pot. Check the internal temperature of the sausage to ensure they’ve reached 160ºF. Remove the sausage links from the pot and transfer them to a serving platter. Cover and keep warm. Taste the sauce and adjust the seasonings to your preference. Just note that your pasta water will be quite salty, so keep that in mind as you adjust the seasonings.

Add the cooked pasta to the sauce and half the cooking water. Toss to coat until the pasta is glossy. Turn off the heat.

Add the grated cheese and continue tossing to coat, adding more pasta water as needed.

Add the cooked pasta to the serving platter with the sausages. Garnish with more grated cheese, a few basil leaves, and a drizzle of extra virgin olive oil. Enjoy!