To Roast the Tomatoes

• Preheat your oven to about 450 degrees F.
• Line a rimmed cookie sheet with parchment paper.
• Put the tomatoes on top of the cookie sheet; drizzle lightly with olive oil.
• Cook for about 15 to 20 minutes, it should start to char the outside of the tomatoes.
• Take tongs and flip the tomatoes over, cook for another 10 to 15 minutes. You want the outside to be charred and the tomatoes to soften but not get mushy.
• Remove from the oven and transfer the tomatoes to a ziploc bag. Seal it up and allow them to cool for about 30 minutes or so.
• Take the tomatoes out and peel off the charred skin. Remove the tops and chop the tomatoes roughly.

For the Pasta

• Cook your pasta in boiling, salted water according to the package minus one minute.
• Melt 2 Tbsp of butter in a large skillet. Add the onions and saute for about 4 to 5 minutes. Add the garlic and the roasted tomatoes and cook for about 3 to 4 minutes more.
• Remove the skillet from the heat and carefully transfer the ingredients to a food processor. Pulse until mixed but slightly chunky.
• Add the Italian sausage to the pan and cook until browned; drain any excess fat.
• Heat the remaining butter (2 tablespoons) in the same skillet over medium high heat, then transfer the ingredients from the food processor back into the pan with the cooked sausage, tomato sauce, red pepper flakes, salt and pepper and cook until it all starts to bubble and come together while you stir.
• Add the heavy cream and stir to combine well.
• Drain pasta in a colander, reserving about ½ cup of pasta water and put the cooked pasta into your skillet. Continue to cook until all of the ingredients are mixed thoroughly. Add a little pasta water if necessary if the mixture is too thick.

Serve topped with shaved Parmesan and chopped Basil.