Ingredients:

  • 1 pound (454g) pasta (penne, rigatoni, or your favourite shape)
  • 8 quarts (7.5 L) water
  • 2 tablespoons (30ml) salt
  • 1 tablespoon (15ml) olive oil
  • 1 pound (454g) Italian sausage, removed from casing (sweet, hot, or a mix)
  • 1 medium yellow onion, finely chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons/10g)
  • 1 teaspoon (5ml) dried oregano
  • ½ teaspoon (2.5ml) red pepper flakes (optional)
  • ½ cup (120ml) dry red wine (optional, use chicken broth if preferred)
  • 28 ounce (794g) can crushed tomatoes
  • 1/2 cup (120ml) heavy cream
  • ¼ cup (30g) grated Parmesan cheese, plus more for serving
  • 2 tablespoons (30ml) chopped fresh basil, for garnish
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove sausage from skillet and set aside.
  3. Add onion to the skillet and cook until softened, about 5 minutes. Add garlic, oregano, and red pepper flakes (if using) and cook for another minute until fragrant.
  4. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the skillet. Cook until the wine has reduced by half. Add crushed tomatoes, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally, to allow the flavors to meld.
  5. Stir in the cooked sausage and heavy cream. Cook for another 5 minutes, stirring occasionally, until the sauce is heated through.
  6. Add the cooked pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
  7. Stir in the Parmesan cheese and basil. Serve immediately, garnished with more Parmesan cheese and basil.