Spicy Italian Sausage and Cherry Tomato Pasta

1.Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve at least 1 cup of the starchy pasta water.

2.While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the spicy Italian sausage, breaking it up with a wooden spoon.

3.Cook the sausage until it is fully browned and no pink remains, about 6 to 8 minutes. Drain off any excess grease, leaving about 1 tablespoon in the pan.

4.Reduce the heat to medium. Add the minced garlic and red pepper flakes to the skillet. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

5.Add the halved cherry tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes begin to soften and burst, releasing their juices (about 5 minutes).

6.If using wine, pour in the white wine and let it simmer rapidly for 2 minutes, scraping up any browned bits from the bottom of the pan.

7.Stir in 1/2 cup of the reserved pasta water and the heavy cream (if using). Bring the sauce to a gentle simmer and cook until slightly thickened, about 2 minutes.

8.Drain the cooked pasta and immediately add it directly to the skillet with the sauce. Toss well to coat.

9.Remove the skillet from the heat. Stir in the grated Parmesan cheese until the sauce emulsifies and coats the pasta beautifully. Add more reserved pasta water, a splash at a time, if the sauce seems too dry.

10.Season generously with freshly ground black pepper. Taste and adjust salt if necessary (remembering the sausage and Parmesan are salty).

11.Stir in most of the fresh basil. Serve immediately in warm bowls, topped with extra grated Parmesan cheese and the remaining fresh basil.