Penne con Sugo di Salsiccie alla Cloe Penne with a Quick Sau

Ingredients

2 tablespoons olive oil

2 small red onions, peeled and chopped

5 Italian spiced, fresh pork sausages, meat removed from skins and crumbled

1½ heaped tablespoons chopped fresh rosemary

2 bay leaves

2 small dried hot chile peppers, crumbled

128-ounce can peeled plum tomatoes, drained and chopped

11 ounces penne rigate

⅔3 cup heavy cream

1 heaped cup Parmesan, freshly grated sea salt and freshly ground black pepper

Directions

In a large saucepan, heat the oil and sauté the onions, until light brown. Add the crumbled sausage, rosemary, bay leaves, and chile. Sauté together over high heat, stirring to mash the sausages. Remove all but 1 tablespoon of the fat, and continue to cook for 20 minutes. The sausage meat should become brown and crumbly. Add the tomatoes, stir, and return to a boil. Remove from the stove.

Cook the penne in a generous amount of boiling salted water, then drain thoroughly, Stir the cream into the sauce along with the drained penne and half the Parmesan. Season, and serve with the remaining Parmesan.