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In a large skillet or Dutch oven over medium heat, add sausage and onions, and cook until sausage is no longer pink and onions are tender.
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Drain grease and return to the pan.
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Add minced garlic, oregano, basil, salt and pepper. Cook for two minutes.
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Pour diced tomatoes into the skillet and bring mixture to a boil. Reduce heat and simmer for 20 minutes.
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Add water to a large pot and bring water to a boil over medium high heat.
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Cook pasta to al dente, drain, and add penne pasta to sausage mixture, stir to combine.
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Sprinkle shredded mozzarella cheese into the sausage mixture, stir to combine.
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Serve hot with a side salad and garlic bread.
