Pasta with sausage and cheese

8-9 oz sweet Italian sausage
1 medium onion
2 cloves garlic
6 canned tomatoes
1/2 - 3/4 Tsp dried basil
1 oz white wine
2 oz heavy cream
1/2 Tbl hot sauce or 1/2 Tsp red pepper flakes
black pepper
6 oz penne pasta
Parmigiano-Reggiano cheese
olive oil
Preheat oven to 400 degrees F. Remove the sausage meat from the casing. Cook the penne to 2 minutes under al-dente. Dice the onion. Smash the garlic. Quarter the tomatoes.

Heat up a Dutch oven over a medium flame. Pour in 2 Tbl olive oil. Render the sausage and onions in the oil. De-grease the pan by placing a plate over it, turning the pan upside down and draining off the oil.

Throw the tomatoes, garlic, basil, heavy cream, Tabasco, wine, a pour of the puree/juice from the can of tomatoes and salt and pepper to taste into the pan. Stir. Add the hot drained pasta to the pan and 2 Tbl of pasta water. Stir.

Grate a mountain of Parmigiano-Reggiano cheese over the surface of the pasta. Transfer the pan to the oven. Bake until the dish makes gurgling sounds and the cheese is brown on the top, about 20-25 minutes. Allow the dish to rest for 15 minutes.