At present I am using some Tuscan sausages with Rosemary from my local Italian shop Galli Nero for this.
| 1 tbsp olive oil |
400g tin plum tomatoes, drained |
| 1 small red onion, peeled and chopped |
Salt and black pepper |
| 4 Italian spicy pork sausages, skins removed and crumbled |
150-200g Penne rigata |
| 1 tsp chopped fresh rosemary |
150 ml double cream |
| I bay leaf |
75g freshly grated parmesan |
| 1 small dried chilli, crumbled |
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- Heat the oil in a large saucepan and gently fry the onion until lightly browned.
- Add the crumbled sausages, rosemary, bay leaf and chilli. Fry together over a high heat, stirring to mash the sausages.
- Remove all but 1 tbsp of the fat and continue to cook for 20 minutes, stirring often. The sausagemeat should disintegrate.
- Add the tomatoes, stir and return to the boil. Remove from the heat.
- Cook the penne according to packet instructions in a generous amount of boiling salted water until al dente, then drain thoroughly.
- Stir the cream into the sauce along with the drained pasta and half the parmesan.
- Serve with the remaining parmesan.
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