Pasta with Sausage, Tomato, and Herb Sauce

Ingredients:

12 oz pasta (penne, rigatoni, or spaghetti works well)
2 tbsp olive oil
1 lb (450g) Italian sausage (preferably mild or spicy, depending on your preference)
1 onion, finely chopped
2 garlic cloves, minced
1 can (14 oz) crushed tomatoes (or about 3 cups fresh tomatoes, chopped)
1/4 cup dry red wine (optional, but adds great depth)
1 tsp dried oregano (or 1 tbsp fresh, chopped)
1 tsp dried basil (or 1 tbsp fresh, chopped)
1/2 tsp red pepper flakes (optional, for heat)
1/2 cup heavy cream (optional, for a richer sauce)
Salt and freshly cracked black pepper to taste
Fresh parsley or basil, chopped (for garnish)
Freshly grated Parmesan cheese (for serving)

Instructions:

Cook the pasta:

Cook the pasta according to the package instructions in salted water until al dente. Drain, reserving about 1/2 cup of pasta water.

Brown the sausage:

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Remove the sausage from its casing and crumble it into the pan. Cook, breaking it up with a wooden spoon, until browned and cooked through (about 6-8 minutes). Remove any excess fat.

Sauté the aromatics:

Add the chopped onion to the pan and cook until softened, about 3-4 minutes. Add the garlic and cook for another minute, until fragrant.

Build the sauce:

Add the crushed tomatoes to the pan, stirring to combine. If using, pour in the red wine and let it cook off for 2-3 minutes. Add the oregano, basil, and red pepper flakes (if using). Let the sauce simmer for about 15-20 minutes, stirring occasionally, until it thickens and the flavors meld together. If the sauce thickens too much, add a splash of pasta water to loosen it.

Finish the sauce:

If you want a creamier sauce, stir in the heavy cream and let it cook for another 2-3 minutes until combined. Season with salt and pepper to taste.

Combine pasta and sauce:

Add the drained pasta to the skillet with the sauce, tossing to coat the pasta well. If needed, add a bit of the reserved pasta water to help the sauce adhere to the pasta.

Serve:

Plate the pasta and garnish with fresh parsley or basil and a generous sprinkle of Parmesan cheese.