Vesuvius al Ragù di Salsiccia

Cook Pete's Penne until al dente in salted boiling water. Drain and set aside.

In a medium saucepan, heat olive oil over medium heat. Sauté chopped onion until translucent. Add minced garlic and cook until fragrant.

Add Italian sausage to the pan, breaking it up with a spatula. Cook until browned and cooked through.

Pour in the red wine (if using) and let it cook for a couple of minutes.

Add crushed tomatoes or tomato passata, broth, dried oregano, and dried basil to the saucepan. Stir.

Reduce heat to low and let the ragu simmer for about 15-20 minutes. Season with salt and black pepper.

Add pasta to the saucepan with the sausage ragu. Toss until the pasta is well coated.

Sprinkle with pecorino romano or parmesan cheese.

Garnish with fresh basil leaves.