Remove the sausage from its casing and place it in a large skillet.

Cook over medium heat, breaking it into crumbles, until fully cooked and no longer pink.

Drain the grease, reserving 2 tablespoons, and set the cooked sausage aside.

Return the reserved grease to the skillet, then add the chopped onions and minced garlic. Sauté until the onions are translucent.

Add the diced tomatoes, including their juice, to the skillet with the onions and garlic.

Season with oregano, basil, salt, and pepper. Cook over medium heat for 5 minutes.

Return the cooked sausage to the skillet and bring the mixture to a boil.

Cover the skillet, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.

In a large pot, bring water to a boil over medium-high heat and cook the pasta until al dente. Drain the pasta and return it to the pot.

Pour the sausage and tomato mixture into the pot with the pasta and stir to combine.

Add the shredded mozzarella cheese and stir until fully incorporated and melted.

Serve the dish on its own or with a side of salad and garlic bread.