# Components:
→ Pasta
01 - 12 oz penne pasta
→ Meats
02 - 10 oz Italian sausage, casings removed
03 - 1 tbsp olive oil
→ Vegetables & Aromatics
04 - 1 small onion, finely chopped
05 - 2 garlic cloves, minced
→ Sauce
06 - 14 oz canned crushed tomatoes
07 - ½ cup heavy cream
08 - 1 tsp dried Italian herbs (basil, oregano, or mixed)
09 - ½ tsp 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)
# Directions:
01 - Cook penne pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium-high heat. Add Italian sausage, breaking it apart with a spoon, and cook until browned, about 4 minutes.
03 - Add chopped onion to the skillet and sauté until softened, about 2 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Pour in crushed tomatoes, dried Italian herbs, and red pepper flakes if using. Simmer for 3 minutes to meld flavors.
05 - Reduce heat to low. Stir in heavy cream, season with salt and black pepper, then let sauce simmer gently for 2 minutes.
06 - Add drained pasta to the sauce, tossing to coat evenly. Add 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.
