# What You'll Need:
→ Pasta
01 - 12 oz penne or rigatoni pasta
→ Sausage & Vegetables
02 - 12 oz Italian sausage, casings removed
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
→ Sauce
06 - 14 oz canned crushed tomatoes
07 - 1/2 cup heavy cream
08 - 2 tablespoons tomato paste
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - 1/2 teaspoon chili flakes
12 - Salt and freshly ground black pepper, to taste
13 - 2 tablespoons olive oil
→ Garnish
14 - 1/4 cup freshly grated Parmesan cheese
15 - Fresh basil leaves, torn
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain, reserving 1/2 cup pasta water for later use.
02 - Heat olive oil in a large skillet over medium heat. Add sausage, breaking it up with a spoon. Sauté until browned, about 5–6 minutes.
03 - Add chopped onion and diced red bell pepper to the skillet. Cook for 3–4 minutes until softened. Stir in minced garlic and sauté for 1 minute until aromatic.
04 - Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, dried oregano, dried basil, and chili flakes. Season with salt and freshly ground black pepper. Simmer for 8–10 minutes, stirring occasionally.
05 - Reduce heat to low and stir in heavy cream. Simmer for 2–3 minutes until sauce is rich and creamy.
06 - Add drained pasta to the skillet. Toss gently to coat with sauce, using reserved pasta water as needed for desired consistency.
07 - Transfer to plates. Top with freshly grated Parmesan cheese and torn basil leaves. Serve warm.
