1️⃣ Bring a pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/4 cup of pasta water, drain, then set aside. 🍝

2️⃣ While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the Italian sausage and cook and crumble it until it’s no longer pink. Remove the cooked meat with a slotted spoon to a plate. 🍳

3️⃣ Add the diced onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and tomato paste, stirring and cooking for 1-2 minutes until fragrant. 🧄🧅

4️⃣ Pour in the chicken broth. Use a wooden spoon to deglaze the pan, scraping up any brown bits from the bottom. Let the broth reduce for 3-5 minutes. 🥄

5️⃣ Add the undrained diced tomatoes, dried oregano, basil, parsley, salt, and pepper. Mix well and cook for 5-7 minutes, until the sauce has thickened. 🍅🌿

6️⃣ Stir in the half and half or heavy cream, cooking for an additional 2-3 minutes. Add some of the reserved pasta water, as needed, until the desired consistency is reached. 🥛

7️⃣ Return the cooked sausage to the skillet, then add the cooked pasta. Toss until everything is well coated in the creamy sauce. 🔄

8️⃣ Stir in the grated Parmesan and shredded mozzarella cheese until the pasta is gooey and cheesy. 🧀

9️⃣ Serve immediately with garlic bread and your favorite salad. Enjoy! 🥖🥗