Pasta with Sausage, Tomatoes and Cream

I have been in a huge cooking slump for, oh, I'd say almost a year. It was hard to cook anything the first 4 months I was pregnant since I spent most of the time nauseous. Never really got back into it once the morning sickness passed.

I am back to work and am now faced with the challenge of making sure Madeleine is bathed and in bed by every night by 7:30 . I need to get back into the habit of planning meals so it is either ready to go into the oven when we get home or we can reheat leftovers.

The recipe below was really quick and easy. The original from allrecipes was pretty rich as written - I eliminated the olive oil and swapped half and half for the heavy cream and figured it as at least 8 servings instead of 6. I also used basil instead of the parsley called for. Both Madeleine and David ate without comment so I assume it was a hit with them.

Pasta with Sausage, Tomatoes and Cream

16 ounces pasta
1 pound Italian sausage -- casings removed and crumbled
1/2 teaspoon red pepper flakes
1/2 cup diced onion
3 whole garlic cloves -- chopped
28 ounces tomatoes, diced
1 1/2 cups half and half
1/2 teaspoon salt
3 tablespoons minced fresh basil

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

Spray a large, deep skillet with cooking spray and place over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Drain. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.

Stir cooked pasta into sauce, and heat through. Sprinkle with basil.