After the Thanksgiving feast, there was lots of sausage and squid leftover. A couple of dried cayenne chilies, some garlic and an onion, and some Saq Marzano tomatoes form the garden, and pasta sauce was underway.
Garlic and torn up chilies next, stir a little to get the garlic hot.
Then add the onions and cook over high heat until they soften and begin to brown.
I added a couple of pints of the San Marzano tomatoes from last summer, some salt and pepper and a little EVOO, and simmered for an hour.
After the vegetables have cooked completely and the sausage flavor has permeated the sauce, I cut the squid up into rings.
Tossed it in and gave it a stir.
And reduced the heat to low.
About fifteen minutes later, the squid had released its liquid into the sauce, and I stirred in a little butter.
Spaghetti with a little EVOO and pasta water, and ladle the sauce over.