2 tbsps olive oil
2 small red onions, peeled and chopped
6 Italian spicy pork sauages
1 1/2 tbsps chopped fresh rosemary
2 bay leaves
2 small dried chillies, crumbled
1 3/4 lb tin plum tomatoes, drained and chopped
salt and black pepper
9 oz penne rigate
5 fl oz double cream
4 1/2 oz freshly grated parmesan
Instructions...
1) Remove meat from sausage skins and crumble.
2) Heat the oil in a large saucepan and fry the onion until
light brown.
3) Add the crumbled sausages, rosemary, bay leaves 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.The sausagemeat should
disintergrate.
4) Add the tomatoes, sir and return to the boil. Remove
from the heat.
5) Cook the penne in plenty of boiling salted water and
drain thoroughly.
6) Stir the cream into the sauce together with the drained
pasta and half the parmesan. Seve with the remaining
parmesan.
