Rigatoni with Sausage, Basil and Cream

Rigatoni with Sausage, Basil and Cream

2 tablespoons olive oil
1 small onion, finely chopped
4 cloves garlic, crushed
8 oz. sweet Italian sausage, casing removed
1 1/4 cups heavy cream
1 lb. rigatoni pasta
1 handful fresh basil leaves, torn with stems removed
Salt and ground black pepper
Grated Romano cheese

Cook rigatoni according to package; drain. Meanwhile heat olive oil in a large skillet over medium heat. Add onion and garlic, stirring constantly, until golden, about 5 minutes. Add sausage and cook, breaking up the pieces, until it just looses its pink color, about 10 minutes. Stir in cream and simmer until just thickened, about 2 to 3 minutes. Add salt and pepper to taste. Add basil and toss. Place pasta in a large serving bowl and pour sausage mixture over the pasta. Toss well to coat. Serve with grated Romano cheese.