Penne Pastawith Italian Sausage Cream Sauce

Bring a large pot of salted water to a boil, add the penne pasta, and cook for 10–11 minutes until al dente; reserve about 1/2 cup of the pasta cooking water, then drain the pasta.

While the pasta cooks, heat 2 tsp extra‑virgin olive oil in a large skillet over medium heat.

Add the Italian sausage to the skillet, breaking it up with a spoon, and brown it evenly until fully cooked, about 5–6 minutes.

Stir in the crushed red pepper flakes, salt, diced onion, and minced garlic; continue cooking, stirring occasionally, until the onion becomes translucent and soft, about 3–4 minutes.

Add the canned diced tomatoes to the skillet and cook for 1 minute, allowing the flavors to meld.

Pour in the heavy cream, stir to combine, reduce the heat to low, and let the sauce simmer for 3–4 minutes until it thickens slightly.

Taste the sauce and adjust seasoning with additional salt or pepper if needed; if the sauce is too thick, thin it with a splash of the reserved pasta water.

Add the cooked penne to the skillet, toss to coat the pasta evenly with the sauce, and cook together for another 2 minutes to re‑heat the pasta and allow the flavors to combine.

Serve the pasta hot, topped with shredded parmesan cheese and a sprinkle of fresh chopped parsley.