River Cafe'S Penne With Quick Sausage

1. 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. 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. 3

   Add the tomatoes, stir and return to the boiil. Remove from the stove.

4. 4

   Cook the penne in a generous amount of boiling salted water, then drain thoroughly.

5. 5

   Stir the cream into the sauce along with the drained penne and half the parmesan. Serve with the remaining parmesan.

* Per serving · 4 servings · Values may vary.