Step 1

Heat the olive oil in a large Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, 5 to 7 minutes.

Step 2

Add the onion, season with salt and pepper, and sauté until softened and translucent, 3 to 5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Pour in the chicken broth along with the tomatoes and their juices. Bring to a boil, then lower the heat to a simmer.

Step 3

Stir in the rice and continue to simmer gently, covered but with the lid slightly ajar, stirring occasionally, until the rice is tender, 35 to 40 minutes.

Step 4

Taste and season with additional salt and pepper, as needed. Stir in the basil and serve garnished with shaved Parmesan.