Ingredients:

• 1 (16 oz) box of pasta, cooked to al dente according to package directions
• 1 onion, diced
• 3 cloves garlic, minced
• 1 1/2 – 2 lbs. Italian Sausage, bulk or removed from casings
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon marjoram
• 1 1/2 cups chicken stock
• 3 cups half and half
• 1/2 cup flour
• 1 1/2 cups Parmesan cheese, freshly grated
• fresh basil, chiffonade cut  – for serving
• salt and black pepper, to taste

Directions:

1. Cook onions, garlic, and Italian sausage in a large skillet over medium heat breaking sausage into small bites as it cooks. Drain off any excess fat once the sausage is cooked through. Remove meat and onions from pan to bowl nearby.
2. Begin cooking pasta according to package directions. Drain when cooked through.
3. Wipe out skillet with paper towels. Add chicken stock, half and half, flour, basil, oregano, marjoram to pan. Bring to a slow simmer over medium heat stirring whisking to avoid lumps. Simmer for 15 minutes until sauce starts to thicken a bit.
4. Remove sauce from heat and stir in Parmesan cheese, Italian Sausage with onions and garlic, and pasta. Taste. Add salt, pepper and spices as needed.
5. Serve hot with fresh basil and Parmesan cheese sprinkled over the top.