To prepare, boil a large pot of water to cook your pasta in, and in the meantime, make this quick sauce. You'll need one large can of whole peeled tomatoes, and about one and half pounds of Italian sausage (of your choosing). I often add a small chopped onion and / or a few garlic cloves, which I sauté in little olive oil before crumbling the meat out of the sausage casing into the pan-- but you can skip this extra step; the sauce will still be rich and hearty.
Brown the meat over medium heat in a saucepan or deep skillet, then add 1 to 2 tablespoons of tomato paste, and stir another minute or two. Next, add a splash of white wine and let it reduce another couple of minutes before adding your can of tomatoes. (As your stir the sauce, over time, the whole tomatoes will slowly break up.) Simmer, stirring often, about 20 minutes, and finish with a swirl of heavy cream.
Serve over freshly cooked pasta with fresh, torn basil leaves.