Over medium low heat, melt the butter in the Dutch Oven.

Add the onions and garlic and sweat until translucent and softened, stirring occasionally, for about 8 minutes. If you notice that your onions are starting to caramelize, lower the heat.

Add the chicken sausage, breaking it up with your wooden spoon and stirring, until it is 80% browned. This will take about 8 minutes.

Add the tomato paste and stir until the sausage is evenly coated.

Add the dried basil, dried oregano, crushed tomatoes and the cheese rinds. I use a lot of Pecorino cheese at home, so I usually have some rinds left over in the fridge. But not everyone believes in the same sauce to cheese ratio as me. In that case, slice the rind off of your cheese and save the rest for grating on top of the pasta when you serve.

If you choose not to add the Pecorino rinds, you will want to add a little bit of salt.

Stir the sauce until combined. Let it cook uncovered until it starts to bubble, stirring occasionally. 

When the sauce begins to bubble, lower the heat and cook uncovered for 30 minutes to an hour. The sauce should be thickened. 

When you are ready to eat, cook your pasta of choice according to package instructions. Cook it until it is just al dente, as it will cook a bit more when it is added to sauce. (Don't forget to salt your pasta water - especially if you are using Banza pasta!)

Once the pasta is cooked, drain and add the pasta to the sauce. Stir until combined. 

If desired, top with grated mozzarella cheese or some of your leftover Pecorino. Cover the Dutch Oven with the top until the cheese has melted, about 4 minutes.

Serve and maybe top with a little bit more cheese, but only if you want to