Torchietti with Sausage & Tomato Cream Sauce

Bring a large pot of water to a boil. Once boiling, salt the water generously. Do not add the pasta yet.

Heat a nonstick pan over medium-high heat. Add the hot and mild bulk Italian sausage with no additional oil. Break the sausage into roughly pea-sized pieces and cook until well browned. Do not drain the rendered fat; it will become part of the sauce.

As soon as the sausage is browned, add the Torchietti to the boiling salted water. Cook until just shy of al dente so the pasta can finish cooking in the sauce.

Transfer the browned sausage and all of its rendered fat to a 5-quart saucier. Add the entire jar of Mutti passata and stir to combine over medium heat.

Just before the Torchietti is finished cooking, add the heavy cream to the sauce. Stir until the cream is completely incorporated.

Using a scoop colander, transfer the Torchietti directly from the cooking water into the saucier. A small amount of pasta water will naturally come along with it and help bring the sauce together.

Toss the Torchietti with the sausage and tomato cream sauce and continue cooking until the pasta reaches al dente and the sauce thoroughly coats every piece. Taste just before plating and adjust the salt only if needed.

Plate immediately and finish with freshly grated Parmigiano Reggiano.