River Cafe'S Penne With Quick Sausage

• 2 tbsp olive oil
• 2 small red onions, peeled and chopped
• 5 Italian spiced, fresh pork sausages, meat removed from skins and crumbled
• 1.5 tbsp chopped fresh rosemary
• 2 bay leaves
• 2 small dried chillies, crumbled
• 1x 28oz can of peeled plum tomatoes, drained and chopped
• Sea salt and freshly ground black pepper
• 9 oz penne rigate
• 5 fl oz double cream
• 4.5 oz parmesan, freshly grated

1. In a large saucepan, heat the oil and fry the onion until light brown. Add the crumbled sausage, the rosemary, bay leaves and chilli. Fry together over a high heat, stirring to mash the sausages.
2. Remove all but 1 tablespoon of the fat, and continue to cook for 20 minutes. The sausage meat should become brown and disintegrate.
3. Add the tomatoes, stir and return to the boiil. Remove from the stove.
4. Cook the penne in a generous amount of boiling salted water, then drain thoroughly.
5. Stir the cream into the sauce along with the drained penne and half the parmesan. Serve with the remaining parmesan.

olive oil, red onions, italian, fresh rosemary, bay leaves, tomatoes, salt, penne rigate, cream, parmesan

Taken from www.epicurious.com/recipes/member/views/river-cafes-penne-with-quick-sausage-51302611 (may not work)