Linguine topped with hickory-smoked sausage and a slow-cooked sugo of fresh tomatoes, garlic, and onions


Hickory Smoked Sausage Sugo Linguine
6 pounds Barilla Linguine
12 1/2 pounds hickory-smoked sausage, grilled and sliced on bias
jalapeno, grilled and sliced
For the Sugo:
6 ounces olive oil
3 ounces chopped garlic
1 pound onions, small dice
1 tablespoons red pepper flakes
3 tablespoons Italian seasoning
1-10# can whole Marzano tomatoes
1 1/2 cup water
3 cups white wine
2 tablespoons kosher salt