Penne Pasta with Tomatoes, Spicy Fennel Sausage & Cream In a large sauté pan heat 1 tablespoon olive oil and add 1 pound sweet or spicy Italian pork and fennel sausage that the casings have been removed and the sausage broken up into small pieces. Cook the sausage until the fat is rendered and the juices have evaporated, about 8 to 10 minutes. Add 1 small chopped red onion, 4 cloves of minced garlic, a pinch of crushed red pepper flakes, 2 bay leaves, 1 teaspoon chopped fresh sage, 2 teaspoon chopped fresh rosemary. Cook all this together, stirring occasionally, until the onions are soft, about 15 minutes. Turn the heat to high, and add ¾ cup dry red wine and boil until it has almost evaporated, about 5 minutes. Add 2 ½ cups peeled, seeded and diced tomatoes – fresh or canned – and bring to a boil. Reduce the heat to low and simmer until the sauce thickens, about 30 to 40 minutes. Remove the bay leaves and discard. Add ¾ cup heavy cream and ¾ cup grated Parmigiano Reggiano and stir all together. Then season to taste with salt and pepper. Bring a large pot of water to a boil and add salt, then cook the penne pasta according to the package directions – usually about 10 to 12 minutes. Drain the pasta, and toss it with the delicious sauce. And finally, I always add a bit more grated Parmigiano Reggiano and 2 tablespoons chopped Italian parsley right before serving.