Heat large sauté pan or Dutch oven over medium-high heat; add oil to coat pan. Cook salsiccia until it starts to brown, then add garlic and cook until no pink remains in the sausage. Add tomatoes and stir 2 minutes, scraping any brown bits from bottom of pan. Add basil, Italian seasoning, and season generously with Kosher salt and pepper. Reduce heat to low, simmering for 30 minutes uncovered, stirring occasionally.
While the sauce cooks, bring 1 gallon of cold water to a rolling boil, then add ¼ cup salt. Drop pasta into boiling water and cook for 8 minutes, stirring often so it does not stick.
Drain pasta and reserve 1 cup of pasta cooking water.
Place drained pasta into simmering sauce, allowing the pasta to cook the rest of the way in the tomato sauce. Add some pasta water if needed to loosen sauce a bit.
