Spicy Italian Sausage Pasta Recipe

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• 1 pound hot Italian sausage (casings removed)
  Ingredient note

  Source: 1 pound hot Italian sausage (casings removed)
• 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil
• 1 each medium yellow onion (chopped about 1 cup)
  Ingredient note

  Source: 1 medium yellow onion (chopped about 1 cup)
• 5 cloves garlic (minced)
  Ingredient note

  Source: 4-5 cloves garlic (minced); upper source range endpoint used for shopping.
• 2 tablespoons tomato paste
  Ingredient note

  Source: 2 tablespoons tomato paste
• 1 tablespoon Calabrian chili paste (see notes for swaps)
  Ingredient note

  Source: 1 tablespoon Calabrian chili paste (see notes for swaps)
• 1/3 cup dry red wine (optional, Chianti or Sangiovese)
  Ingredient note

  Source: 1/3 cup dry red wine (optional, Chianti or Sangiovese)
• 28 ounces crushed tomatoes (fire roasted if you can find them)
  Ingredient note

  Source: 28 ounces crushed tomatoes (fire roasted if you can find them)
• 1 tablespoon Italian seasoning (or 1 teaspoon each dried basil, oregano, thyme)
  Ingredient note

  Source: 1 tablespoon Italian seasoning (or 1 teaspoon each dried basil, oregano, thyme)
• 1 teaspoon red pepper flakes (or to taste)
  Ingredient note

  Source: 1 teaspoon red pepper flakes (or to taste)
• As Needed Salt
  Ingredient note

  Source seasoning: Salt and black pepper to taste
• As Needed black pepper
  Ingredient note

  Source seasoning: Salt and black pepper to taste
• 1 pound rigatoni or penne
  Ingredient note

  Source: 1 pound rigatoni or penne
• 1 cup reserved pasta water
  Ingredient note

  Source: 1 cup reserved pasta water
• 1 tablespoon butter
  Ingredient note

  Source: 1 tablespoon butter
• 1/2 cup grated pecorino romano or Parmesan (plus more for serving)
  Ingredient note

  Source: 1/2 cup grated pecorino romano or Parmesan (plus more for serving)
• 1/4 cup fresh basil (torn)
  Ingredient note

  Source: 1/4 cup fresh basil (torn)
• 1/3 cup heavy cream (optional, for a creamy version)
  Ingredient note

  Source: 1/3 cup heavy cream (optional, for a creamy version)

1. Get a large pot of salted water going over high heat.
2. Heat the olive oil in a large deep skillet or Dutch oven over medium-high. Add the sausage and cook 5-6 minutes, breaking it up, until browned with crispy edges. This develops a lot of flavor. Pour off excess fat, but leave about 2 tablespoons in the pan.
3. Add the onion and cook 3 minutes, then the garlic for 1 minute.
4. Push everything to the sides of the pan. Add the tomato paste and Calabrian chili paste to the center and toast 1-2 minutes, until the tomato paste darkens, then stir through.
5. Pour in the wine and scrape up the browned bits. Cook 1-2 minutes until mostly reduced.
6. Add the crushed tomatoes, Italian seasoning, and red pepper flakes. Bring to a low boil, then simmer 15-20 minutes, stirring now and then. Season with salt and pepper at the end.
7. While the sauce is simmering, add the pasta and cook it 1 minute shy of the package time.
8. Reserve 1 cup pasta water, then drain. Add the pasta straight into the sauce with a good splash of the pasta water. Toss over medium heat 2 minutes so the pasta finishes in the sauce. The starch will thicken the sauce. Add more pasta water if it needs loosening.
9. Remove from heat and stir in the butter, then the pecorino, then the basil. For a creamy version, stir in 1/3 cup heavy cream at this point, before the basil. Serve with more cheese.