Sauce:
2 tbsp. olive oil
1/2 medium sized onion, chopped
3/4 to 1lb. Italian Sausage (see note)
clove of garlic, minced
16 oz. of tomato’s, I use Academia Barilla
1/2 c. red wine
1/2 c. cream
fresh basil & flat leaf parsley to taste
salt & pepper, to taste
red pepper flakes, to taste
grated parmesan
3 to 4 twists of fresh basil pasta
or
enough dried pasta to feed four
Saute onions in skillet until soft and translucent. Add sausage and break up into small “chunks” with wooden spoon. Continue to saute sausage until pink has faded. Add garlic and saute briefly. Add tomatoes and wine and cook on medium low for 15 to 20 minutes until reduced and combined. Add cream and seasonings to taste and continue to cook for another 5 to 10 minutes. Add pasta to boiling water, fresh will cook faster than dried. Add pasta to sauce (it will absorb a lot of the sauce) and then plate. Offer Parmesan at the table.
Notes: This is a family favorite/standby. We have a “pasta lady” at our farmers market and I stock up on this fresh basil pasta and freeze it for quick winter dinners. I just pull out enough twists for whoever’s having dinner and adjust sauce quantities accordingly.
I’m also kind of particular about the sausage. We have a great shop here in Indy, Goose the Market, and they make their own Italian sausage, again a family favorite and I keep that in the freezer as well. But any favorite sausage would work in this sauce.
I use Academia Barilla Cherry Tomatos (sometimes the can, which is 28 oz. will stretch to two dinners) but you can use your favorite canned tomatoes. These are sweet and add a nice balance to the pepper flakes and cream.