1 pound sweet italian sausage, castings removed and crumbled
½ teaspoon. red pepper flakes (1 teaspoon if you want an extra kick!)
¼ cup finely chopped onion
1 garlic clove, minced
1 teaspoon. basil (or chopped fresh basil)
28 oz. can crushed tomatoes
½ cup heavy cream
Salt and Pepper to taste
1 bay leaf
1 box penne pasta
No nutrition information available
-In a large skillet over medium heat, drizzle a little olive oil and add the crumbled sausage. Add onions, garlic, and crushed red pepper flakes. Saute, breaking up the sausage, until meat is cooked through.
-Add in crushed tomatoes and basil. Stir well. Put in bay leaf. Turn heat down to low-medium, cover and simmer 20 minutes.
-Meanwhile, bring a large pot of salted water to a boil. Add penne pasta. Cook until al dente. Drain.
-After 20 minutes of simmering, stir in ½ cup heavy cream.
-Stir well and simmer an additional 5 minutes. Put the pasta into a large bowl and add the sauce. Toss until the pasta is coated with the meat sauce.
-Top with freshly shaved parmesan cheese.