Yield: 4 servings
8 ounces gluten-free brown rice spaghetti
2 tsp. 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 kalamata olives
1 Tbsp. chopped capers
2 tsp. anchovy paste or 2 minced anchovy fillets (optional)
½ tsp. 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 or chopped Italian parsley
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 four shallow bowls. Stir fresh mozzarella cheese into sausage mixture; serve over spaghetti and top with basil.