Adapted from Rogers Gray Italian Country Cookbook
2 tablespoons olive oil
1 medium red onion, diced
4-5 Italian sausages, casings removed
1 heaping tablespoon fresh rosemary
2 bay leaves
1/2-1 teaspoon crushed red pepper flakes
1 28-ounce can plum tomatoes, drained well
1 pound penne rigate
2/3 cup heavy cream
1/2 cup grated Parmesan, plus more for serving
Salt and freshly ground black pepper, to taste
In a large saucepan, saute onion in olive oil till soft. Add sausage and cook while breaking apart sausage into small pieces. Add rosemary, bay leaves, and red pepper flakes and cook till sausage is browned. Remove any excess fat. Add tomatoes, breaking these apart into small pieces with spatula.
Cook pasta in salted water. Drain and add to sausage mixture. Add cream and Parmesan and toss well. Check for seasonings and add salt and pepper if needed.
Serve with additional Parmesan if desired.