Bring a large pot of water to a boil. Generously salt the water.

Heat a large skillet over medium heat. Add the Italian sausage and cook, breaking it into small pieces, until browned. Do not drain the sausage fat—it’s the base of the roux.

Add the diced red onion and zested garlic paste (or minced garlic). Sauté until softened and aromatic, about 3-4 minutes.

Stir in the tomato paste and let it brown slightly with the sausage and onions, about 2-3 minutes, to deepen the flavor.

Sprinkle the flour over the mixture and stir to form a roux. Cook for another 1-2 minutes.

Slowly add water, about 1/4 cup at a time, stirring constantly to create a smooth sauce. Adjust the water to reach your desired consistency.

Season with onion powder, garlic powder, Italian seasoning, black pepper, crushed red pepper flakes, Creole seasoning, and parsley. Adjust salt to taste.

Simmer the sauce on low heat for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.

Cook the pasta according to the box instructions for al dente texture.

Drain the pasta and immediately season it while still warm: add black pepper, garlic powder, parsley, margarine or butter, and 3 ice cubes. Toss until the butter melts and the pasta is evenly coated. Adjust salt to taste.

Assemble the Dish: 1. Plate the seasoned pasta and generously ladle the sausage tomato sauce over the top. 2. Toss the pasta lightly or serve with the sauce layered on top for a restaurant-style presentation. 3. Garnish with extra parsley or grated Parmesan cheese, if desired.