Penne with Tomatoes and Sausage

adapted from stephmodo

Ingredients

1 Tbsp. extra virgin olive oil
3/4 lb. sweet Italian sausages, casing removed (I used the turkey version)
3/4-1 cup chopped onion
3 garlic cloves, minced
1 28 oz. can crushed tomatoes
1/3 cup heavy cream
1 lb. pasta (penne, rigatoni, etc.)
1/2 cup chopped fresh basil
1/3- 1/2 cup freshly grated Parmigiano-Reggiano cheese

Directions

1. Heat oil in heavy large skillet over medium to medium-high heat. Add sausage and sauté until no longer pink, about 5 minutes. Try to break up the sausage along the way with the back of a spoon. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with good sea salt and a little fresh ground pepper.

2. Meanwhile, cook pasta in large pot of boiling salted water until al dente. Drain, and return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta. Sprinkle with basil and then Parmesan.

Serves 4-6.