How to make it

  • Heat oil in a large skillet over medium-high heat.
  • Add sausage and crushed red pepper, if using and sauté until sausages are no longer pink, breaking up into chunks, about 5 minutes.
  • Add chopped onion and minced garlic and sauté 3 minutes.
  • Pour canned tomatoes in a bowl and crush with clean hands to create a nice, even, chunky texture.
  • Add crushed tomatoes, tomato paste and cream to the skillet, reduce heat to low and simmer until mixture thickens a bit, about 3 minutes.
  • Season with salt and pepper.
  • Meanwhile, cook the pasta according to package directions and drain, reserving about ½ cup pasta water, then return the pasta to the same pot.
  • Add the sauce to the pasta and toss over medium heat, adding reserved cooking liquid in ¼ cup increments if it seems too dry.
  • Transfer to a serving dish.
  • Sprinkle with the torn basil leaves.
  • Serve, passing the grated Parmesan separately.

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