Ingredients
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12 oz (340 g) wide pasta (pappardelle, fettuccine, or tagliatelle)
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3 tbsp olive oil, divided
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1 lb (450 g) Italian sausage (sweet or spicy), casings removed
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4 cloves garlic, thinly sliced
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1 tsp red pepper flakes (adjust to taste)
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1/2 cup dry red wine (Chianti, Merlot, or Sangiovese)
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1 can (14 oz/400 g) crushed San Marzano tomatoes
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1 tbsp tomato paste
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1 tsp dried oregano
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1/2 tsp smoked paprika (optional, for depth)
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1/2 cup fresh basil leaves, torn, plus more for garnish
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1/4 cup grated Pecorino Romano or Parmesan cheese
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Salt and black pepper to taste
