Creamy Sausage and Tomato Pasta

Oh baby do I have a great dinner recipe for you!!!  This is one of those meals that you can make on a whim. Super easy, not very time consuming, and is oh so good!  I'm going to go as far as to say, restaurant quality. You could always substitute chicken for sausage.  I would like it without meat at all.  The sausage does give it a kick though, and that's almost what makes the flavor so good.  My husband said, (after finishing two heaping plates full of it), "I am so full, but I can't wait to eat the leftovers tomorrow night".  Enough said....

Creamy Sausage and Tomato Pasta
Source: Wylie Tidwell
Makes 4-6 servings

4-5 Italian sausages (about 1 pound) found in the fresh meat department (I used spicy turkey Italian sausage; I really think a spicy sausage adds a lot of flavor)
1 cup chopped onion
3 cloves garlic, minced
1 (16 ounce) can Italian style diced tomatoes
1 (8 ounce) can tomato sauce
1 cup heavy cream
5-6 big leaves of fresh basil, chopped
12 ounces penne pasta (get a 16 ounce box and use 3/4 of it)
grated Parmesan for topping

Directions:
1) Cook the pasta in salted water al dente, according to package directions.
2) While pasta is cooking, brown the sausages and cut them into slices - little circles (I actually removed the casings and then browned and crumbled the sausages like you would ground beef).  Drain out most of the fat.
3) Add the onions and garlic to the sausage and saute for a couple of minutes.
4) Pour in the entire can of diced tomatoes and the tomato sauce and heat through.
5) Pour in the cream and heat through. The longer you cook the sauce the thicker it will get so simmer it until it is the consistency you want.
6) Add the fresh basil and let it simmer for a few minutes.
7) Finally, mix the sausage sauce with the pasta and serve. Top each serving with a sprinkle of Parmesan cheese. Serve with crusty garlic bread.