Penne with tomato sausage sauce
This is one of my favorite pasta recipes, adapted from the great Ruth Rogers and Rose Gray of the River Cafe in London. Ingredients 2 T olive oil 2 onions, chop
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Cooking tools:
- Saucepan
- Stove
- Spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Microwave
- Grater
- Pot
- Colander
Ingredients
- 2 T olive oil
- 2 onions, chopped
- 1 lb fresh Italian sausages (pork or poultry), skinned
- 1 1/2 tablespoons chopped fresh rosemary (or 1 teaspoon dried)
- 2 bay leaves
- 1 28-oz can diced tomatoes
- Crushed red pepper, to taste
- Salt, to taste
- Black pepper, to taste
- 2/3 cup cream or 1 cup whole milk
- 1 lb penne
- 4 oz Parmesan, grated
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