Quick Pasta Bolognese

Pasta is, without a doubt, my favorite comfort food. Throw in tomatoes and a spicy sausage and you've got a pot of dinner that I can't resist. And coming from someone who doesn't have the gusto to eat through leftovers for days on end...well, let's just say that these leftovers go quickly. Thanks to my fave, Ina Garten, for this one, which I tweaked ever so slightly.

Ingredients
Olive oil
1 lb. Italian sausage, ground or links with casings removed
4 cloves garlic, minced
1 tbsp. dried oregano or Italian seasoning
1/2 tsp. crushed red pepper flakes
28 oz. can crushed San Marzano tomatoes
1 1/4 cups dry red wine (optional)
2 tbsp. tomato paste
Salt and black pepper
3/4 lb. dried pasta
1/4 tsp. ground nutmeg
1/4 cup fresh basil leaves
1/4 cup heavy cream
1/2 cup grated Parmesan cheese

Directions
1. Heat olive oil in a large skillet, and cook the Italian sausage until browned, crumbling as you go with a wooden spoon.
2. Meanwhile, mince the garlic. When the meat is cooked, add it to the skillet, along with the oregano or seasoning and red pepper flakes. Cook for another minute.
3. Add 1 cup of wine to the skillet in order to deglaze the pan. 
*Note: this step is optional. You can keep the wine out all together, and the dish still tastes fantastic.
4. Add the crushed tomatoes, tomato paste, salt and black pepper.
5. Stir to combine and bring to boil.
6. Reduce to a simmer and cook for 10 minutes.

7. Meanwhile, cook the pasta to al dente according to package directions. 
*Note: make sure you salt the water generously to flavor the noodles.
8. Drain and set aside as you finish the sauce.

9. Add the nutmeg, fresh basil, cream, and 1/4 cup of wine (optional ) to the sauce. Simmer for 10 minutes until thickened.
10. Add the pasta into the skillet, along with 1/2 cup of Parmesan cheese. Cook for another couple minutes so the noodles can absorb some of the flavors.
11. Serve, topped with fresh basil and additional Parmesan cheese.