📝 Instructions
= Recipe
1. In a large pot, cook 1 lb Italian sausage over medium-high heat, breaking it up, until browned. Add 1 tbsp minced onion, 1 tbsp dried basil, salt, pepper, and garlic powder and stir to combine.
2. Add 1 28-oz can San Marzano whole peeled tomatoes, 32 oz chicken broth, 1 cup heavy cream, and 1 lb spaghetti (broken in half if needed to fit). Bring to a boil, then reduce to a simmer, cover, and cook 20-25 minutes until pasta is tender and sauce has thickened. Serve immediately.
