Sicilian Sausage Pasta

In a large skillet or braiser over medium heat, add olive oil. Once shimmering, add the chopped onion and sauté for 2-3 minutes until softened.

Stir in the crushed red pepper flakes and minced garlic, and cook for another minute until fragrant.

Add the Italian sausage to the pan. Use a wooden spoon to break it up and cook until browned, about 5-7 minutes.

Stir in the tomato paste and cook for 1 minute, followed by the chopped sun-dried tomatoes.

Deglaze the pan with white wine, scraping up any browned bits from the bottom.

Add the can of cherry tomatoes, using your spoon to gently crush some of them against the side of the pan.

Fill the empty tomato can with chicken stock and pour it into the skillet. Stir everything to combine.

Add the ditalini pasta and the parmesan rind. Stir well.

Bring the mixture to a simmer and cook, stirring frequently to prevent sticking, until the pasta is nearly al dente and has absorbed most of the liquid (about 10-12 minutes).

Reduce the heat to low and stir in the heavy cream, followed by the grated pecorino cheese, until the cheese is melted and the sauce is creamy.

Turn off the heat. Stir in the chopped spinach and basil until they are just wilted.

Remove the parmesan rind. Garnish with a little lemon juice if desired and serve immediately.