|2 Tbs. Olive Oil||Pinch Red Pepper Flakes|
|1 med. Yellow Onion, chopped||3/4 lb. Rotini Pasta|
|1 Clove Garlic, minced||Salt|
|2 (14oz.) can Whole Peeled Tomatoes||3oz. Smoked Mozzarella Cheese, 1/4 in. cubes|
|1 lb. Andouille Sausage, cut 1/2 in. slices||1/4 c. Freshly grated Parmesan Cheese|
Heat olive oil in a large skillet on medium heat. Add the onions and cook until translucent, about 5 minutes. Add garlic and cook a minute more. Add the tomatoes to the pan, shredding them with your fingers as you are adding them into the pan. Include the juices. Add the sausage and red pepper flakes. Cover and cook on medium high for 20 minutes, until the sauce is thickened.
While the sauce is cooking, cook the pasta. Cook pasta until aldente, or cooked through, but still a bit firm. Drain the water from the pasta and combine the sauce and pasta in a large serving bowl. Stir in the cubed smoked mozzarella cheese. Continue to stir until cheese has softened and is a bit melty. Sprinkle with parmesan cheese.