Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage links
• 1 tablespoon olive oil
• 0.5 cups onion , chopped
• 1 tablespoon minced garlic
• 1.5 teaspoons Italian seasoning
• 1 , 14 ounce
• 2 tablespoons water
• 0.25 teaspoons salt
• 1 teaspoon white sugar
• 1 tablespoon Italian seasoning
• 1 , 1 pound
• chopped fresh flat-leaf parsley , for garnish
• grated Romano or Parmesan cheese

Instructions

1. 1 Heat 1 tablespoon olive oil in a skillet over medium heat. Add sausages and cook until browned and firm, about 10 minutes. Cut sausages into 1/2 inch slices, return to the skillet, and continue cooking until no longer pink. Drain sausage slices on a paper towel lined plate.
2. 2 Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat; stir in onion and cook until the onion softens and turns translucent, about 5 minutes. Add garlic and 1 1/2 teaspoons Italian seasoning; cook until the garlic softens, about 2 minutes. Pour in crushed tomatoes, water, salt, sugar, and remaining 1 tablespoon Italian seasoning. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 20 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Add gnocchi and cook for 2 to 3 minutes until pasta floats; drain.
4. 4 Meanwhile, stir Italian sausage slices into sauce to rewarm. Toss pasta with sauce, and sprinkle with chopped parsley and grated Romano cheese to serve.

Nutrition per serving