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Penne with Tomatoes, Sausage, and Cream
Serves 6

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From You Say Tomato by Joanne Weir

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.