Chile-Rubbed Pork Sausage Gnocchi with Calabrian Chili and fresh basil

How to make it

1. Pat the pork sausage dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the olive oil in a wide skillet over medium-high and caramelize the pork sausage until deeply colored.
3. Add the aromatics with the fresh basil and cherry tomatoes; cook until fragrant and just tender.
4. Build the calabrian chili sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over al dente pasta.