Cooking this dish is like composing a melody, each step bringing you closer to a symphony of flavors. Here’s how to create it:

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, add the olive oil. Once heated, add the sliced kalbasa and cook until browned, about 5 minutes.
3. Add the minced garlic to the skillet and sauté for about 1 minute, just until fragrant.
4. Pour in the heavy cream, stirring to combine, and bring the mixture to a gentle simmer. Allow it to cook for about 3-4 minutes to thicken slightly.
5. Stir in the grated Parmesan cheese, allowing it to melt into the sauce.
6. Add the cherry tomatoes and dried oregano, cooking for another 2 minutes until the tomatoes soften.
7. Toss in the cooked pasta, making sure every piece is coated in the creamy sauce. Season with salt and pepper to taste.
8. Garnish with fresh basil leaves before serving.

As you stir and taste, remember the joy of cooking lies in making it your own. Don’t hesitate to adjust the seasoning to your liking.