Bring a large pot of salted water to boil.

Heat a very large pan to medium-high heat then add in the olive oil and sausage. Brown the sausage until almost cooked through then break up with a wooden spoon or meat masher (about 7 minutes).

Turn the heat down to medium and add the onions to the pan. Saute until softened then add the garlic and cook for another 1-2 minutes or until lightly golden. Add the red pepper flakes and cook for another 30 seconds.

Add the tomato paste and cook for 5 minutes stirring frequently.

Turn the heat to medium-high and add the wine. Cook for 1-2 minutes to reduce the wine by about half. Scrape the bottom of the pan with a wooden spoon to remove all of the brown bits.

Add the plum tomatoes and bring to a boil. Once boiling, lower the heat to a simmer. At this time begin cooking the pasta to 1 minute less than al dente.

About 5 minutes before the pasta has finished cooking add the cream and mix well to incorporate.

Once the pasta is almost al dente, add it to the sauce and mix to coat. Add a bit of pasta water if needed to loosen things up. Continue to cook, stirring frequently, until the pasta is a perfect al dente.

Remove the pan from the heat. Add the grated Pecorino, mix well, then taste test. Season with salt and pepper if required then add the basil.

If the pasta gets at all dry before serving simply add a bit more of the reserved pasta water and stir to combine. Serve with grated Pecorino. Enjoy!