6 oz smoked turkey sausage, diced

1 tablespoon olive oil

2 tablespoons unsalted butter

1 large shallot, finely minced

4 garlic cloves, minced

½ teaspoon red pepper flakes

3 tablespoons tomato paste

28 oz canned crushed tomatoes (San Marzano preferred)

½ cup vegetable broth

1 cup torn fresh basil leaves

1¼ cups heavy cream

½ cup reserved pasta water

12 oz dried pasta (lumache, rigatoni, cavatappi, or similar)

Grated Parmesan cheese, for garnish

Torn basil leaves, for garnish

Salt and black pepper, to taste

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Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente. Reserve ½ cup pasta water, then drain.
Heat olive oil in a large skillet over medium-low heat. Add the diced turkey sausage and cook until browned and crisp. Remove and set aside.
Add butter to the same skillet, then sauté the shallot, garlic, and red pepper flakes until soft and fragrant.
Stir in the tomato paste and cook until darkened slightly.
Pour in the vegetable broth, scraping up any browned bits, and simmer briefly.
Add crushed tomatoes, most of the cooked sausage, and basil. Season lightly with salt and pepper and simmer until slightly reduced.
Stir in the heavy cream until the sauce turns pink and smooth.
Add the cooked pasta and reserved pasta water, tossing until the sauce coats the pasta.
Adjust seasoning as needed and simmer briefly until cohesive.
Serve hot, garnished with Parmesan and fresh basil.

Short, ridged pasta shapes hold the sauce best.

Reserve pasta water helps bind and emulsify the sauce.

Add extra red pepper flakes for more heat.

Reheat gently with a splash of cream or water.