River Cafe Penne with Quick Sausage Sauce (2-3)

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


  1. Heat the oil in a large saucepan and gently fry the onion until lightly browned.
  2. Add the crumbled sausages, rosemary, bay leaf and chilli. Fry together over a high heat, stirring to mash the sausages.
  3. Remove all but 1 tbsp of the fat and continue to cook for 20 minutes, stirring often. The sausagemeat should disintegrate.
  4. Add the tomatoes, stir and return to the boil. Remove from the heat.
  5. Cook the penne according to packet instructions  in a generous amount of boiling salted water until al dente, then drain thoroughly.
  6. Stir the cream into the sauce along with the drained pasta and half the parmesan.
  7. Serve with the remaining parmesan.