Instructions

• Place a large skillet at least 4 inches deep or a large pot over medium-high heat. Add 2 to 4 tablespoons olive oil (use the amount you prefer) and the 1 pound Italian sausage (casings removed). Brown the sausage, breaking it into small pieces as it cooks, until no longer pink and nicely browned, about 6–8 minutes. Do not drain.
• Add 3 to 5 cloves garlic (finely minced or pressed) and 1 teaspoon oregano (optional). Stir nearly constantly and cook about 1 minute, until the garlic is fragrant.
• Pour in one 14.5‑ounce can petite diced tomatoes (undrained) and 2 1/2 cups water. Stir, scraping any browned bits from the bottom of the pan.
• Add 2 cups penne pasta and stir to separate the pasta so it is submerged in the liquid. Cover the skillet with a lid, reduce the heat to medium-low, and simmer about 15 minutes, or until the pasta is al dente and most of the liquid is absorbed. Stir once about halfway through cooking (around 7–8 minutes) and watch the bottom so the pasta does not stick.
• Turn off the heat. Stir in 1/4 cup sour cream until evenly combined.
• Add 2/3 to 3/4 cup freshly grated Parmesan cheese and stir until the cheese is melted and the sauce is uniform.
• Stir in 1/2 cup loosely packed fresh basil (chiffonaded) and add freshly ground black pepper to taste. Mix to combine.
• Serve immediately.