Slice kielbasa into rounds aprox 1/4" thick or less. Put Kielbasa into a large pot on medium high heat. It is VERY important that some pieces of kielbasa are blackened. Stir occasionally to assure even cooking. Turn heat down to medium after kielbasa is properly cooked; aprox 10 minutes.
While kielbasa cooks, remove skins from garlic and mince. Quarter, seed, and dice tomatoes into half inch pieces. Thinly slice green onions, separating the green from the white portions.
Once the pot has been at medium for 4 minutes, add the minced garlic and let it cook until aromatic and give it a good stir to incorporate it into the kielbasa.
Turn the heat back up to medium high and add the red wine. Allow the wine to come to a boil for aprox 5 minutes.
Add the tomato sauce, stir to combine. The sauce should be a burgundy color (not tomato red). Add more wine if you think the color is off.
Immediately add the diced tomatoes and the liquid smoke, if using. Add salt and pepper to taste, keeping in mind the kielbasa will already add saltiness to the dish.
Allow to cook uncovered on medium high for about 30 minutes until the sauce is thick and tomatoes have broken down. (This will splatter everywhere and make a mess of things. It's worth it!) Stir occasionally.
Meanwhile, cook pasta according to package instructions. Set aside.
After the sauce has cooked for about 10 minutes, add the white green onion bits.
Serve on top of pasta. Garnish with the green onions tops!
