Penne with Sausage Sauce and Morellino di Scansano Bronzone

Slightly modified from the original, seminal, River Cafe classic. We have been enjoying this, as a family, for the last 20 years - Why bother with bolognese ever again?

Serves 6

2 tablespoons of olive oil
2 small red onions chopped
6 – 8  good quality pork sausages, meat removed from skins and crumbled
A flurry of finely chopped rosemary
2 bay leaves
A pinch of dried chilli flakes
1 tin peeled plum tomatoes, drained and chopped
Salt & Pepper
A large slug of double cream
A couple of handfuls of freshly grated parmesan

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, using the back of a fork to mash the sausages. Lower the heat and let the sausage meat render down and become brown. Add the tomatoes and stir, then return to the boil and simmer till the sauce has reduced and concentrated a little. Season. Stir in the cream and half the parmesan.

Cook your pasta as normal and fold through the sauce.