3 (10-ounce) containers cherry tomatoes

1/2 onion, cut into wedges

4-5 cloves garlic, peeled

1 tablespoon dried thyme

Salt, to taste

Black pepper, to taste

3 tablespoons olive oil, divided

4 ounces cream cheese, softened

1/2 cup grated Parmesan cheese

1 box (16 ounces) rigatoni pasta

1 1/2 pounds Italian chicken sausage (or Italian pork sausage)

Up to 1/2 cup chicken broth, if needed

Fresh basil, for garnish

Optional: Red pepper flakes or Calabrian chili peppers, for heat

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Preheat the oven to 425°F. Place the cherry tomatoes, onion wedges, garlic cloves, thyme, salt, and pepper on a large sheet pan or in a 12-inch oven-safe skillet. Drizzle with 2 tablespoons of olive oil and toss to coat evenly. (Save the rest of the olive oil for cooking the sausage).
Bake for 20–25 minutes, or until the tomatoes are softened and beginning to burst.
While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente.
Transfer the roasted tomatoes, onion, and garlic to a blender. Add the cream cheese and Parmesan cheese. Blend until smooth and creamy. Set aside while you cook the sausage.
Remove the sausage from the casing. Return the skillet you used to roast the tomatoes to the stove over medium heat. Add 1 tablespoon of olive oil and cook the sausage, breaking it into crumbles as it cooks. Continue cooking until browned and cooked through, about 8–10 minutes. If the sausage begins to stick or seems dry, add up to ½ cup chicken broth to keep it moist and from burning.
Pour the blended tomato sauce into the skillet with the cooked sausage and stir to combine. Simmer for 2–3 minutes to allow the flavors to come together.
Add the cooked rigatoni to the skillet and toss until the pasta is evenly coated in the sauce. If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency.
Garnish with fresh basil and serve immediately.

Storage Instructions: Store sausage past in an airtight container in the fridge for 3 to 4 days.