1 tablespoon extra virgin
olive oil |
1 1/2 pounds sweet Italian sausage, crumbled |
1 small red onion, chopped |
2 garlic cloves, minced |
2 bay leaves |
1 teaspoon chopped fresh sage |
1 teaspoon chopped fresh
rosemary |
pinchof crushed red pepper flakes |
1 cup dry red wine |
3 cups peeled, seeded, and chopped fresh
or canned tomatoes |
1 cup heavy cream |
1 cup freshly grated Parmigiano-Reggiano |
coarse salt and freshly
ground pepper |
1 pound dried penne or rigatoni |
|
Heat olive oil in a
large frying pan over medium heat. Add the sausage and cook until
the fat is rendered and the juices have evaporated, 8 to 10 minutes.
Add the onion, garlic, bay leaves, sage, rosemary, and crushed red
pepper flakes and cook, stirring occasionally, until the onion is
golden brown, 20 to 25 minutes. . |
Drain off all but 2 tablespoons of fat
from the pan. Turn the heat to high, add the wine, and boil until
it evaporates, 3 to 5 minutes. Add the tomatoes and bring to a boil.
Reduce the heat to low and simmer until the sauce thickens, 30 to
40 minutes. Remove the bay leaves and discard. |
Add the ceram and half
of the Pamigiano to the sauce and stir together. Season to taste with
salt and pepper. |
In the meatime, bring a largepot of water
to a boil. Add salt and the penne and cook until al dente, 10 to 12
minutes. Drain the pasta, put it back in the pot, and toss with the
tomato sauce. Place on a platter, sprinkle with the remaining Parmigiano,
and serve immediately. |