Prep onion and garlic
Peel the Onion and chop it into small, even pieces so it cooks quickly and evenly. Peel the Garlic and mince it finely.
Boil pasta
Bring a large pot of water to a boil and season it generously with Salt. Add the Pasta and cook until al dente, about 10 minutes. Before draining, reserve about 1 cup of the starchy water in case you want to loosen the sauce later.
Brown sausage
While the pasta cooks, heat the Olive Oil in a large skillet over medium-high heat. Add the Spicy Sausage, break it up with a spoon, and cook for 6 minutes or until it is browned all over and no longer pink.
Simmer sauce
Add the onion to the skillet and cook, stirring and scraping up the browned bits, until soft and translucent, about 4 minutes. Stir in the garlic and Black Pepper and cook for 30 seconds until fragrant, then pour in the Crushed Tomatoes. Lower the heat and simmer for 10 minutes, stirring now and then, until the sauce thickens slightly. Taste and add a little more salt if needed.
Drain pasta
Drain the pasta well and keep it ready for the sauce.
Finish and serve
Reduce the heat to low and stir the Heavy Cream and Parmesan into the sauce until it turns smooth and silky, about 2 minutes. Add the drained pasta and toss until every piece is coated; if the sauce feels too thick, loosen it with a splash of the reserved pasta water. Spoon into bowls, taste, and add a little more salt or pepper if needed, then finish with the Parsley.
