• Heat oil in pan.
• Chop celery, carrot, onion as small as possible, because you won't have the several hours it takes to cook them down. If you only have onion that's fine too. Saute for five minutes.
• Crumble sausage into the frying pan.
• In meantime, boil water and cook pasta up to 2 minutes before done time. You'll finish cooking in the sauce.
• Add in just enough passata or tomato puree to cover the sausage. This is not a heavy tomato sauce. Heat through about ten minutes.
• Add any chopped herbs you have.
• Optional: Add white wine and continue cooking on low for about ten minutes or until alcohol is cooked off.
• Add heavy cream.
• When you are ready to add pasta to pan, add in a ladle of pasta water, as needed. The starch helps to thicken the sauce.I eventually added three ladles
• At this point you can decide if you need to add more tomato puree or more pasta water.
• Toss with 1 cup of grated pecorino cheese. Cook another minute stirring.
• Serve immediately with more pecorino cheese.
• NOTE: IF You use mild sausage, consider adding in some red chili flakes.

Pasta

• Large pot boiling water, salted. Do not add oil.
• Cook pasta 2 minutes less than directions.