Sausage Pasta

Use good quality Italian sausages with visible chunks of meat and fat; squeeze the meat from the casings. If you can't find passata, use crushed canned tomatoes simmered rapidly for 5 minutes to reduce. Italian herbs can be a store-bought mix or equal parts thyme, basil, oregano, parsley plus a pinch of rosemary. Use the starchy pasta water, not plain water, to thin the sauce. Light cream or half and half can replace full fat cream.