Ingredients
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12 oz (340 g) penne or rigatoni pasta
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1 tbsp olive oil
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1 lb (450 g) spicy Italian sausage, casings removed
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1 small onion, diced
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3 cloves garlic, minced
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½ tsp red pepper flakes (adjust to taste)
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1 (14 oz / 400 g) can diced tomatoes
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½ cup tomato sauce or marinara
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½ cup heavy cream or half & half
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½ cup freshly grated Parmesan cheese
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Salt & black pepper, to taste
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Fresh parsley or basil, chopped (for garnish)
Instructions
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Cook the Pasta
Boil pasta in well-salted water until al dente.
Reserve ½ cup pasta water, then drain and set aside. -
Brown the Sausage
Heat olive oil in a large skillet over medium-high heat.
Add sausage and cook, breaking it apart, until browned (6–8 minutes). -
Add Aromatics
Reduce heat to medium.
Add onion and cook until soft (4–5 minutes).
Stir in garlic and red pepper flakes; cook 30–60 seconds. -
Make the Sauce
Add diced tomatoes and tomato sauce.
Simmer 5 minutes, scraping up browned bits. -
Creamy Finish
Lower heat to medium-low.
Stir in cream, then Parmesan cheese until smooth. -
Combine
Add pasta to the skillet and toss to coat.
Add reserved pasta water a little at a time if needed. -
Serve
Taste and adjust seasoning.
Garnish with parsley or basil and extra Parmesan.
Notes
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Lower heat before adding cream to prevent curdling
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Add more red pepper flakes for extra heat