In a large saucepan add the olive oil and garlic. Saute over medium-high heat for 2-3 minutes or until the garlic is golden brown. Add in the canned tomatoes and carrot.
Lower the heat to low and simmer the sauce for 20 minutes. While the sauce is simmering break up the tomatoes with the back of a wooden spoon.
After the sauce simmers remove the carrot pieces. Blend the sauce with an emulsion blender or food processor until well blended. If you prefer, a more chunky sauce you can skip this step.
Add sauce back to pan and add in the hot diced banana peppers. Cook until peppers are tender or around 15 minutes.
Add the butter, cooked spaghetti noodles and sausage to the sauce. Season with salt and pepper and top with parmigiana reggiano. I like to save this sauce in
