Italian Skillet Penne

1 lb hot Italian sausage (454g)
6 garlic cloves, shredded, use Cone #1
1 medium onion, strung, use Cone #2
16 oz tomato sauce (454 g)
14.5 oz petite diced tomatoes (411g)
1tsp red pepper flakes (1g)
18 oz penne pasta (510 g)
1cups water (1.01 L)
3cup heavy cream (180 ml)
1 cup Pecorino Romano cheese, shredded, use Cone #2 (100g)
1cups mozzarella cheese, shredded, use Cone #2 (170 g)
  1. Preheat skillet over medium heat. When several drops of water sprinkled in skillet skitter and dissipate, add sausage and cook until browned.
  2. Add garlic and onions, and sauté for 3-4 minutes until softened.
  3. Add tomato sauce, diced tomatoes, red pepper flakes, Italian seasoning, pasta, water and heavy cream. Stir to combine and cover.
  4. When the Vapo-Valve™ begins to click steadily, reduce heat to low and cook 15-20 minutes until pasta is al dente.
  5. Add Pecorino Romano and stir to combine.
  6. Sprinkle mozzarella cheese over top and cover. Cook for an additional 2-3 minutes to allow cheese to melt.
  7. Serve warm.