Start a large pot of water boiling on the stove. Fill a large bowl with ice water. With each tomato, using a paring knife, cut the core out where the stem attaches to the tomato. On the opposite end, cut a shallow “X” so the skin will peel away. Do not dig deep into the tomato, just enough to cut through the skin. Add the tomatoes to the boiling water and watch for the skin to start peeling from the tomato. This takes less time the more ripe the tomatoes are, but it should take between 20 and 45 seconds. Remove the tomatoes to the ice bath. Once the tomatoes are cool enough to handle, peel them, cut them into quarters and discard the seeds. Chop the prepared tomatoes finely and set aside.

Remove the casings from the sausage if you have links and discard. Add the sausage to the Dutch oven and cook over medium heat, breaking up the sausage as it cooks so you don’t have large pieces. Once the sausage is cooked through, remove with a slotted spoon and set aside.

You only need about a tablespoon of fat from the sausage, so remove some if there is excess. Add the onion and cook until the pieces just start to brown on the edges. Add the tomato paste and stir, and cook for about 20 seconds. Add the wine and cook for about 2 minutes or until the mixture is thick and reduces by about half.

Bring a large pot of salted water (about 2 tablespoon salt per every 6-8 qts of water) to a boil and add the cavatelli. Cook until al dente (follow package instructions for store-bought pasta) and serve with the sauce. Garnish with chopped basil and grated Parmesan cheese if desired.