Heat olive oil in large frying pan.  Add sausage slices, cook until slightly browned on each side, add minced garlic, allow all flavors to meld stirring consistently to ensure that garlic does not burn.  Pour in the can of tomatoes, sprinkle in red pepper flakes stir and allow to simmer on medium heat.  

Bring a large pot of salted water to a boil.  Expert chefs recommend that pasta water be as salty as the sea.  So be sure to add quite a bit of salt!  Add half the package of pasta, stirring quickly to prevent the pasta from clumping.  Cook pasta according to the package, this brand recommends 9 minutes.  With gluten-free pasta trust that the times listed are accurate, overcooking can result in a gluey outcome.  

While the pasta cooks, add 2 tbsps of vegan butter to the sauce, stir.  Leave to continue simmering.  

Heat small frying pan on medium heat, add 1 tbsp vegan butter, melt until slightly bubbly and a bit browned.  Add pine nuts, stirring constantly, they burn quickly.  Once browned remove from heat and set aside.

Measure out 1/2 cup of the starchy pasta water, pour into the sauce, stir.  Pour pasta in a strainer, drain and then add noodles directly into the sauce.  Stir pasta, sauce and sausage together.  

Serve while hot, add toasted pine nuts for added flavor, crunch and depth.

Enjoy!