Step 1

Place the sausage in a large, heavy skillet (I used my 12" Lodge) or a Dutch oven over medium heat.

Step 2

Break up the sausage as it begins to cook.

Step 3

Once it has released some of its fat, add the onion, bell pepper and garlic along with about 1/2 teaspoon kosher salt and several grinds of fresh black pepper.

Step 4

Let sizzle along over medium heat until the vegetables have softened and the sausage is cooked through, well crumbled and is starting to brown, about 5-7 minutes.

Step 5

Add the vinegar, stir for a moment and cook another minute or so until dry.

Step 6

Pour in the two cans of tomatoes with all their juices as well as the Italian seasoning and another 1/2 teaspoon of kosher salt and some more grindings of black pepper.

Step 7

Simmer for about twenty minutes, breaking up the whole tomatoes into pieces.

Step 8

Taste and adjust the seasonings as necessary.

Step 9

Over low heat, stir in the softened cream cheese (if using) until it has all melted and is evenly distributed throughout the sauce.

Step 10

Cook a pound of pasta until just shy of al dente (a large, hearty shape such as rigatoni would work well with this rustic sauce).

Step 11

Drain the pasta, reserving about 1/3 cup of the starchy water.

Step 12

Add about three cups of the sauce to the pot along with the drained pasta and reserved water.

Step 13

Cook over high heat, stirring constantly. Be a bit careful about this so you don't break up the pasta.

Step 14

After about 2 minutes, the watery sauce will have thickened up and will coat the pasta nicely.

Step 15

Serve the pasta on plates or in shallow bowls, ladling over just a bit extra of the remaining sauce if you'd like.