I wish I could take credit for this recipe...it is one of my Cousin's, Barbara Brayack's favorites she found in a cookbook years ago! The sauce is so good...you will want to put it in a glass and drink it! So here's the how to...this recipe will make enough for dinner and have some left to freeze or share.
Start by taking 5 Italian hot sausage links out of their casing. You can use bulk, but I found that sausage in casing has so much more flavor. Add just a touch of olive oil to a big sauce pot...add the sausage and start to brown and breaking up as it as you go.
When the sausage is browning, you may will want to drain some of the grease. Once browned and almost fully cooked, add one white onion minced and about 8 to 10 cloves of garlic minced.
Mix the garlic and onion with the sausage and cook for about 5 minutes. Be careful not to burn the garlic/onions. Once the onion/garlic have flavored the sausage, add a bit of red pepper flakes to taste. Open one big can of San Marzano peeled tomatoes (undrained). Start breaking up the tomatoes and allow to simmer for about 15 to 20 minutes. Taste for salt and add, if needed.
Once sauce has simmered, add about 1 to 1 1/2 Cups of freshly grated Parmesan cheese. Mix constantly as you are doing this to ensure that the cheese doesn't stick to the bottom. Immediately after adding the cheese, add about 1 Cup of heaving whipping cream...again stirring as you add. Add a bunch of fresh chopped parsley (use fresh, not dried) and allow to simmer for about another 5 minutes. Enjoy with your favorite pasta! I love this sauce with rigatoni...but you can definitely use any pasta you prefer...