Note: You can definitely leave out the sausage, and this shitte is still fucken delicious.
one pound farfalle
two third pounds sausage
two third cup diced onion
six hugeasse garlic cloves, diced
fresh-ground black pepper
one hugeasse pinch dried oregano
one fuckeloade crushed red pepper flakes
three small cans crushed san marzanos
one cup dry white wine
half cup heavy cream
two handfuls chopped fresh basil
parmigiano reggiano for grating
Sautee the onions with plenty of black pepper, oregano, and crushed red pepper until translucent.
Add the garlic and sautee until it is golden toasty.
Remove sausage from the casing, throw it in, and sautee until it is fully cooked and starting to brown, breaking it up with your wooden spoon.
Deglaze with the wine, raise the heat, and reduce until all the alcohol is gone.
Add the tomatoes and bring back to a boil. Then turn the heat to a low simmer, and cook for about an hour with the lid off to allow it to reduce and concentrate.
Throw the farfalle in a big pot of boiling salty water.
Throw in a handful of chopped fresh basil, stir it in, and cook for one minute.
Add the heavy cream, stir, and allow to continue to cook.
When the pasta is very molto al dente–still crunchy in the very center–remove one cup of pasta water and add to the sauce, drain the pasta and add to the sauce, and turn the heat up to medium high and finish the pasta for about three minutes with occasional gentle stirring. Turn off the heat, cover, and allow to rest for one minute, and then gently stir again.
Plate, sprinkle, grate and EATTE ITTEEEEE!!!!!!!!!!!!!!!!!!!