Ingredients:

  • 225g (8 oz) Italian sausage, casings removed (mild or hot, your preference)
  • 225g (8 oz) pasta (penne, rotini, or farfalle work well)
  • 1 tbsp olive oil (15 ml)
  • 1 small onion, chopped (about 1/2 cup, 75g)
  • 2 cloves garlic, minced
  • 1 can (400g/14oz) crushed tomatoes
  • 1 cup (240ml) chicken or vegetable broth
  • 1/2 cup (120 ml) heavy cream or half-and-half (optional, for extra richness)
  • 1/4 cup (15g) grated Parmesan cheese, plus more for serving
  • 1/4 cup (15g) fresh basil, chopped, plus more for garnish
  • 1/2 teaspoon (3g) dried oregano
  • Salt and black pepper to taste
  • Pinch of red pepper flakes for heat (optional)

Instructions:

  1. Crumble the sausage into the skillet and cook over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add olive oil, chopped onion, and minced garlic to the skillet. Cook until the onions are softened and fragrant.
  3. Stir in crushed tomatoes, chicken broth, pasta, dried oregano, salt, and pepper. Bring to a boil.
  4. Reduce heat to low, cover, and simmer for 12-15 minutes, or until the pasta is cooked through and the liquid has been absorbed. Stir occasionally to prevent sticking.
  5. Stir in the heavy cream (if using), Parmesan cheese, and chopped basil. Taste and adjust seasonings as needed. Garnish with extra Parmesan cheese and basil before serving.