Ingredients:

  • 12 oz penne pasta
  • 1 lb Italian sausage (mild or spicy, casings removed)
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 lb ripe cherry or grape tomatoes, halved
  • 1/2 tsp red pepper flakes (optional)
  • Salt, to taste
  • 1/4 cup fresh basil, torn
  • 1/4 cup grated Parmesan cheese (plus more for serving)

Instructions:

  1. Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
  2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add sausage, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes.
  3. Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Stir in halved tomatoes and red pepper flakes (if using), and cook until tomatoes begin to soften, about 3-4 minutes.
  4. Add drained pasta to the skillet with the sausage and tomato mixture. Pour in reserved pasta water gradually until desired consistency is achieved. Season with salt to taste, and cook for another 1-2 minutes until heated through.
  5. Remove from heat and stir in torn basil and grated Parmesan. Serve immediately with additional Parmesan on the side.