2 to 3 Tbs. / 15g to 25g Shredded Parmigiano (parmesan cheese)
Preheat oven to 450 °F / 230 °C. Shape Italian sausage into 3/4-inch mini meatballs and place on a parchment paper or silicon pad lined baking pan. Bake 10 to 12 minutes.
Bring a large pot of water to a boil over hight heat and salt it generously. Add penne and boil, stirring occasionally until al dente, about 8 to 10 minutes or follow the directions of the package you are using.
Meanwhile heat a large skillet over medium high heat, pour marinara sauce. When starts simmering, increase heat to high and pour vodka. Stirring frequently until alcohol has evaporated.
Reduce heat to medium, pour half & half and stir until combined. Taste the sauce and season with salt and pepper to taste. Stir in basil leaves.
Turn off heat. Add cooked pasta and shredded pamigiano into rose sauce. Toss to combine.
Transfer to a serving plate and top with mini meatballs, more cheese and basil.