In a skillet or a non-stick pan, drizzle some olive oil and add the peeled garlic cloves cut in halves and the sausages. Turn on the heat and break the sausages into small pieces with a wooden spoon, until it starts to brown.
Add the Soffritto and the tomato sauce to the pan with ⅓ cup of water. Season with salt and pepper and bring to a simmer.
Turn down the heat to low and simmer for about 30 minutes.
Meanwhile, bring a large pot of salted water to boil and when the sauce it's almost done, toss the pasta and cook according to the package instructions.
Add the milk or cream to the sauce and season to taste.
Drain the pasta al dente and toss it in the skillet with the sauce.
Serve with grated Parmigiano on top.
Notes
Soffritto is a mix of an equal quantity of white onions, carrots, and celery. You can make it in advance and freeze it in portions to have readily available. See this post about Soffritto for more info.Storage: You can store leftover spicy sausage pasta in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.