Penne with tomato, fennel sausage and cream recipe

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 pound sweet Italian pork and fennel sausage, crumbled
• 1 small red onion, chopped
• 2 clove garlic, minced
• pinch of crushed red pepper flakes
• 2 bay leaves
• 1 teaspoon fresh chopped sage
• 1 teaspoon fresh chopped rosemary
• 3/4 cup dry red wine
• 2 1/2 cups peeled, seeded and diced tomatoes, fresh or canned
• 3/4 cup heavy cream
• 3/4 cup grated Parmigiano Reggiano
• Salt and freshly ground black pepper
• 12 ounces dried penne or rigatoni