Creamy Sausage Pasta

Side Notes:
I like to use petite diced tomatoes that come flavored with garlic, olive oil and oregano for extra flavor without extra work or ingredients.

I like to use sweet Italian sausage, but choose according to your heat level. If you can’t find bulk sausage and all your market carries is link sausage, just remember to take off the casing!

Don’t forget to add salt and a pepper after each step!

Cook pasta according to package instructions (make sure to salt your water!).

While the pasta is boiling, heat a good size skillet, preferably one with high sides, and start browning your sausage over medium heat (use a little oil to ensure nothing sticks and to get the browning started).

Once your sausage is browned and cooked, add your can of tomatoes, slightly drained.

Let the flavors incorporate and add a little salt, black pepper and pinch of red pepper flakes (if you like it hotter, add more).

Once the mixture comes to a bubble, pour in the heavy whipping cream (now your mixture should be pinkish in color). Stir to incorporate, lower your heat, add your 1/2 cup of Parmesan cheese (have more on hand to pass around the table) and let it simmer for a few minutes.

Right before you take it off the heat, cut up or tear up some fresh basil leaves and stir it into the sauce.

Add a little bit of Parmesan cheese to your cooked and drained pasta (it will help the sauce stick to the pasta). Now you are ready to add your pasta to the sauce and dinner is ready!