INGREDIENTS
Serves: 4
- 125 millilitres extra virgin olive oil
- 2 red onions (chopped)
- 2 cloves garlic (chopped)
- 5 Italian spiced pork sausages (skinned and meat crumbled)
- 2 bay leaves
- 1½ tablespoons chopped rosemary
- 1 teaspoon dried chilli flakes
- sea salt and freshly ground black pepper
- 800 grams tin peeled plum tomatoes (mashed with a fork)
- 250 grams penne
- 100 millilitres double cream
- 120 grams Parmesan cheese
Heat the olive oil in a large frying pan over a medium heat.
Add the onions and garlic and fry for 8 minutes until light brown.
Add the crumbled sausages, bay leaves, rosemary, chilli (red pepper) flakes and salt and pepper.
Increase the heat to high and cook for 20 minutes, stirring with a wooden spoon to mash the sausages, until the sausage meat is brown.
Stir in the tomatoes and bring to the boil.
Reduce the heat to low and simmer for 15 minutes.
Remove the pan from the heat.
Bring a large saucepan of salted water to the boil.
Add the penne to the pan and cook according to the packet (package) instructions until firm (al dente).
Drain the penne, reserving 120 ml (4 fl oz/½ cup) of the cooking water.
Stir the cream into the tomato sauce along with the drained penne, the reserved pasta water and half the Parmesan.
Mix well and serve with the remaining Parmesan.