Spicy Fennel Sausage Linguini with Basil and MSG

Recipe courtesy of Alex Hoefer

3 lbs. Cooked Barilla Linguini
2 each San Marzano whole peeled tomatoes in juice, #10 can
2 each heads of garlic, roasted, cooled, peeled, pureed
3 each medium yellow onions, julienned
2 Tbsp crushed red pepper flakes
1/4 c Ajinomoto MSG crystals
30 each basil leaves, chiffonade (plus tops for garnish)
2 c grated Parmigiano-reggiano
3 lbs. spicy Italian pork sausage, bulk, no casing or removed from casing
3 Tbsp. fennel seeds, toasted
1 1/2 c extra virgin olive oil
1/2 c coarse kosher salt

1. Toast the Fennel Seeds in a dry pan until aromatic, combine with Spicy Italian Sausage, reserve.

2. In a large heavy bottom pot, add san Marzano tomatoes and cook over low heat while stirring until reduced to 1/3. Be very careful not to scorch the bottom. Once reduced, remove from heat and add MSG and roasted garlic puree. Stir to incorporate and finish crushing tomatoes, reserve for pick up.

3. In a large pot of boiling salted water, prepare pasta. Boil for 10 minutes, drain and reserve 2 cups of water.

4. In a rondeau over medium heat, add EVOO, pinch off quarter size pieces of the sausage and cook in oil until browned. Add julienne onions, kosher salt, chili flake or Calabrian chili and sweat until onions are translucent.

5. Add tomato sauce and stir to incorporate. Bring to a simmer. Add Pasta water and pasta. Stir and bring to simmer until sauce sticks to pasta. Adjust seasoning if needed.

6. Serve garnished with chiffonade basil, basil tops or flowers, and fresh grated Parmigiano-Reggiano.