# What You'll Need:
→ Pasta
01 - 12 ounces penne pasta
→ Meats
02 - 10 ounces Italian sausage, casings removed
03 - 1 tablespoon olive oil
→ Vegetables & Aromatics
04 - 1 small onion, finely chopped
05 - 2 garlic cloves, minced
→ Sauce
06 - 14 ounces canned crushed tomatoes
07 - ½ cup heavy cream
08 - 1 teaspoon dried Italian herbs (basil, oregano, or mixed)
09 - ½ teaspoon red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
→ Cheese & Garnish
11 - ⅓ cup grated Parmesan cheese
12 - Fresh basil or parsley, chopped (optional)
# Method:
01 - Boil 12 ounces of penne pasta in salted water until al dente according to package directions. Reserve ½ cup pasta water before draining.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 10 ounces Italian sausage, breaking it up, and cook until browned, approximately 4 minutes.
03 - Add finely chopped onion to the skillet and cook until softened, about 2 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Combine crushed tomatoes, dried Italian herbs, and red pepper flakes if using. Allow the mixture to simmer for 3 minutes.
05 - Lower heat to low. Stir in heavy cream, season with salt and black pepper, then gently simmer the sauce for 2 minutes.
06 - Add the drained pasta to the sauce and toss to coat evenly. Use reserved pasta water as needed to loosen the sauce.
07 - Stir in grated Parmesan cheese and adjust seasoning if necessary. Serve immediately, garnished with fresh basil or parsley if desired.
