From the Recipe Shoebox.
1 lb. Italian sausage (I like spicy chicken sausage)
4 cloves garlic, minced
1/2 onion, chopped
1 can (28-oz.) crushed tomatoes
2 tomatoes, diced
1 Tbs. dried basil
3/4 cup half-and-half
1/2 lb. fontina cheese, grated
1 lb. penne pasta, cooked according to package directions ( I used rigatoni noodles)
salt and pepper, to taste
Parmesan cheese (for garnishment)
Cut sausage into coins and brown in a large frying pan on medium-high heat, about 5-6 minutes. Add garlic, onion, tomatoes, and dried basil. Simmer about 5 minutes over medium medium heat to combine flavors. Add half-and-half. Reduce heat to medium-low and simmer for 8-10 minutes. Add fontina cheese and stir until melted. Season with salt and pepper to taste and serve over hot noodles. Garnish with freshly grated Parmesan cheese.