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Easy Weeknight: Rigatoni with Sausage

Warm some olive oil in a cast iron pot, and set a large pan of water on to boil for the pasta.

Chop 1 onion and add it to the olive oil, along with a some salt and red chili flakes. While the onion softens, mince 2 cloves of garlic and prepare a package of sausage by removing the casings and roughly chopping the sausages. Remove and discard the stems from 2-3 stalks of lacinato kale and cut the leaves into fine ribbons.

Add the garlic, sausage and kale to the onion, and cook, stirring frequently, until the meat is evenly browned.

Once the sausage has cooked completely, spoon out any extra fat. Then add:
1 jar of passata
a generous handful of halved cherry tomatoes
2 T chopped fresh oregano
Let the sauce simmer for about 5 minutes, while the pasta cooks.
When the cherry tomatoes have broken down, add:
1/2 cup of cream 
several torn basil leaves 
Drain the pasta well, and pour into the sauce. Add a handful of grated sharp cheese, and enjoy with some crusty bread.