One Pot Cassarecce Pasta with Sausages

Cook Casarecce pasta until al dente. Reserve 1-2 cups of the pasta water and drain. Add olive oil to a large pot over medium heat. Add sliced sausages or ground sausage and cook until browned. Add onion, garlic, seasonings and herbs and saute together until fragrant, about 2-3 minutes. Season with salt and pepper.
Then add crushed tomatoes (do not drain tomatoes) and tomato paste and 1 cup of the pasta water (save the rest for later, if needed) and bring to a boil. Reduce heat to low and simmer uncovered for 15-20 minutes (sauce should thicken, if still watery, continue to simmer for an additional 5 minutes). Taste for salt, add as needed.
Add the Casarecce pasta back into the pot along with freshly grated parmesan, heavy cream, and salt and pepper. If pasta sauce is too thick, thin out the pasta with the remaining pasta water, adding 1/4 cup at a time until desired consistency is reached. Mix together and serve. Garnish with fresh basil, burrata, and additional parmesan and red pepper flakes, optional