Ingredients

• 450g/1lb penne pasta
• 25g/1oz butter
• 1 tsp finely chopped rosemary
• 700g/1½ lb fresh ripe tomatoes
• peeled
• seeded and diced
• salt and freshly ground pepper
• pinch sugar
• 175-225g/6-8oz chorizo or kabanossi sausage
• pinch crushed chilies
• 125-175ml/4-6 fl oz cream
• 3 tbsp finely chopped flatleaf parsley
• 4 tbsp freshly grated parmesan

Directions

• Melt the butter in a sauce pan
• add chopped rosemary and diced tomatoes.
• Season with salt and pepper and sugar.
• Cook until the tomatoes have just begun to soften into a sauce
• which takes about 5 minutes.
• Slice the sausage into 5mm/¼in rounds and add to the pan with the crushed chilies.
• Add the cream and two 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.
• Cook the pasta until it is 'al dente'
• drain and stir into the sauce with the grated parmesan.
• Sprinkle with remaining flatleaf parsley
• and serve.