Ingredients
450g/1lb penne pasta
25g/1oz butter
1 tsp finely chopped rosemary
700g/1½ lbs fresh ripe tomatoes, peeled seeded and diced
salt and freshly ground pepper
sugar, pinch of
175-225g/6-8oz chorizo or kabanossi sausage
crushed chilies, pinch of
125-175ml/4-6 fl oz cream
3 tbsp flatleaf parsley, finely chopped
4 tbsp freshly grated parmesan
Method
1. Melt the butter in a sauce pan, add chopped rosemary and diced tomatoes.
2. Season with salt and pepper and sugar.
3. Cook until the tomatoes have just begun to soften into a sauce, which takes about 5 minutes.
4. Slice the sausage into 5mm/¼in rounds and add to the pan with the crushed chilies.
5. Add the cream and 2 tablespoons of chopped flatleaf parsley, and allow to bubble for 3-4 minutes, stirring frequently until the cream has reduced by half. Remove the pan from the heat and set aside.
6. Cook the pasta until it is 'al dente', drain and toss with the sauce, then add the grated parmesan.
7. Toss again, sprinkle with remaining flatleaf parsley, and serve.
