1 pound Italian sausage, hot or mild

2 cloves garlic, minced

28 ounces canned crushed tomatoes

Salt and pepper, to taste

12 ounces vermicelli

2 to 3 ounces freshly grated Parmesan cheese

If using sausage links, cut them in thin disks or remove the casings and crumble the meat into a wide, deep skillet over moderately high heat.

If the meat is crumbled, add the garlic as it is cooking. If meat is in slices, add garlic near the end of cooking so the garlic doesn't burn. (If the meat is sticking, add a little vegetable oil to the skillet. Some processors make their links extra-lean.)

Add tomatoes and simmer 15 minutes or more, stirring occasionally. If sausage has stuck to the pan, scrape to lift it off. Taste and season with salt and pepper.

Meanwhile, bring a large pot of water to a boil. Add 1 teaspoon salt and the vermicelli.

Cook the vermicelli 4 1/2 minutes or until done to desired taste. Drain and top with sauce. Sprinkle with Parmesan.

Makes 4 servings.