Rich Tomato Red Wine And Sausage Penne | Donna Hay

Ingredients

• 2 tablespoons extra virgin olive oil
• ¼ cup rosemary leaves
• 6 Italian pork and fennel sausages
• 1 onion, finely chopped
• 4 cloves garlic, sliced
• sea salt and cracked black pepper
• ¾ cup (180ml) red wine
• ¼ teaspoon dried chilli flakes
• 2 tablespoons tomato paste
• 3 cups (840g) tomato puree (passata)
• 1½ cups (375ml) chicken stock
• 2 tablespoons brown (light brown) sugar
• 400g dried penne
• finely grated parmesan, to serve