Put 1 pound of dry pasta in 7 cups boiling water in wok, cook till soft, called al dente, taste, leave water, lift out pasta to drain, about ten minutes. Makes two plus pounds of pasta when cooked, eight cups.

Quarter tomatoes, add to boiling pasta water, add onion halves, add butter, keep submerged in boiling pasta water till soft, about 15 minutes. Set onion aside, remove tomato skins and hard cores, mash tomato to sauce with fork. Simmer on low till thick. Another fifteen minutes or less. Taste.

Empty wok, spray with olive oil. Dice and Sautee cooked onion with sliced zucchini, chunked pepperoni or tofu. Add and stirfry with pickled Persian garlic till fragrant. Taste to find your perfect flavor, about five minutes, then remove garlic.

Add tomato sauce and cooked pasta to sausages and vegetables in wok, stir well, taste. Makes seven full dinners. Serve sprinkled with optional grated cheese or fresh chopped parsley, or both. Enjoy.