1 tbsp extra virgin olive oil
2 pounds Italian sausage, removed from casing
1 jalapeno coarsely chopped, with seeds
1 red onion, finely sliced
8 cloves garlic, minced
2 bay leaves
1 teaspoon sage, freshly chopped
1 teaspoon fresh rosemary finely chopped
1 cup dry red wine
3 cups grated roma tomatoes
1 cup heavy cream
Salt & pepper to taste
1 pound dried penne
1 cup parmigiano-reggiano cheese, grated
Heat the olive oil in a skillet, add sausage and cook until fat is rendered and juice has evaporated, 8 to 10 minutes. Remove sausage and set aside.
Add the jalapeño, then garlic, then onion, stirring occasionally, until the onion is golden brown, 20 to 25 minutes.
Once the onion reaches a nice point, add bay leaves, sage, and rosemary, then add in the tomatoes and reduce until most of the liquid has dissipated and the sauce has thickened. Then add the wine & sausage and repeat the reduction process until the sauce is thick again.
Bring a large pot of water to a boil. Add salt and the penne and cook until al dente.
In the meantime, add cream to the tomato sauce, mix, then add half the parmigiano and mix until well blended, adding salt and pepper to taste.
Drain the pasta, mix with the sauce, and toss with the remaining Parmagiano-Reggiano. Serve immediately.
I use spicy Italian sausage
I'd like to try with two jalapeños and anchovies
