# Ingredients:
→ Pasta
01 - 12 ounces penne or rigatoni
02 - Salt, for boiling water
→ Meats
03 - 12 ounces Italian sausages, mild or spicy, casings removed
→ Vegetables and Aromatics
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 14 ounces canned chopped tomatoes
07 - 2 tablespoons tomato paste
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon dried chili flakes, optional
→ Dairy
10 - 2/3 cup heavy cream
11 - 1/2 cup grated Parmesan cheese, plus extra for serving
→ Fresh Herbs and Seasoning
12 - 2 tablespoons fresh basil, chopped, plus extra for garnish
13 - Freshly ground black pepper
14 - Olive oil, for sautéing
# Instructions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - In a large skillet over medium heat, drizzle olive oil. Add sausage and cook, breaking it up with a spoon, until browned and thoroughly cooked, about 5–7 minutes.
03 - Add chopped onion to the skillet and soften for 3–4 minutes. Stir in minced garlic and cook an additional minute until aromatic.
04 - Incorporate tomato paste, canned chopped tomatoes, oregano, and chili flakes into the skillet. Simmer and stir occasionally for 5–7 minutes.
05 - Reduce heat and pour in heavy cream. Stir to combine and let the sauce gently simmer for 2–3 minutes.
06 - Add cooked pasta to the skillet with most of the Parmesan and fresh basil. Toss thoroughly, loosening the sauce with reserved pasta water if needed.
07 - Season with freshly ground black pepper. Serve immediately, finishing with extra Parmesan and basil as desired.
