Anders Bandt

• 2 tablespoons olive oil
• 1 large onion
• 4 garlic cloves
• 1 - 1/2 lb. italian sausage
• 28 oz whole or crushed tomatoes
• 1/4 cup fresh basil
• 1/4 cup fresh oregano
• 1 teaspoon red chili flakes
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 cups heavy cream
• 1 1/2 cups grated parmesan cheese
• 1 lb. rigatoni pasta

• Heat a large pot over medium heat. Add oil. Add onions and cook for 7-8 minutes until softened. Add garlic cloves and sausage. Cook for 7-8 minutes more until sausage begins to brown.
• Fill a large pot with water. Bring to a boil over high heat. Add a generous amount of salt to the water to infuse the pasta with flavor. Add pasta and cook according to package instructions.
• Add tomatoes. If using whole tomatoes, blend in a blender until smooth. Add fresh basil, oregano, red pepper flakes, salt, and pepper. Let it come to a boil and reduce.
• Stir in heavy cream and 1 cup of parmesan cheese, reserving 1/2 cup for garnish. Reduce heat to medium-low and let it simmer.
• Drain the pasta and add to the sauce. If you want it to be less "saucy" let the sauce simmer for 10 minutes longer.
• Taste for seasonings. Serve with remaining 1/2 cup of parmesan cheese and fresh basil.

Play with the tomato to cream ratio. Can either cook sausage on the side and add in, or cook in with the onions (like the recipe above says).

This is a mimic of one of my favorite dishes from Cremona in Dallas. They really make the sauce creamy, and serve the dish with a hefty cream to pasta ratio. Amazing garlic bread served on the side too, of course.