Some of my favorite pasta sauces are those that can be thrown together in the time it takes for the water to boil and the pasta to cook, about thirty minutes.

A little sautéing and chopping and presto, dinner is served!

This recipe is perfect for a busy weeknight or to share with friends and family over a leisurely weekend lunch when you don't want to spend all your time in the kitchen. Start with a crisp green salad and have lots of crusty French or Italian bread available to sop up the wonderful, creamy sauce.

Chunky Pasta With Sausage, Tomatoes and Cream

6 servings

2 tablespoons olive oil
1 pound Italian sausage, sweet or spicy (add ½ teaspoon crushed Italian red pepper if using sweet sausages)
1 onion, chopped into ½ inch chunks
3 garlic cloves, minced
1 28 ounce can whole Italian plum tomatoes
2 tablespoons tomato paste
½ cup whipping cream

1 pound chunky pasta such as penne, rigatoni, farfalle or fusilli

½ cup fresh basil leaves, torn up into small pieces
freshly grated Parmesan cheese

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.

Buon Appetito!