Sausage Pasta Sauce (quick cook version)

Sausage Pasta Sauce - Quick Cook Version

Refer to previous post. This is the quick cook version of the sausage pasta sauce. As per the slow-cooked version, hold off on adding the chilli and instead portion off some of the sauce towards the end into a seperate small pan and continue firstly adding the chilli into the main pan.

2tbsp Olive Oil
2 Small Red Onions, peeled & chopped
8 Pork Sausages, meat removed from skins (Italian Spiced or flavour varieties; we use Pork & Caramelised Onion which work well plus kids will like the sweeter taste)
1 1/2tbsp Fresh Rosemary, chopped
2 Bay Leaves (if dried use extra as not as strong)
2 Small Dried Chillies, crumbled (or 2tsp Lazy Chilli or Chilli Flakes)
2 400g tins Peeled Plum Tomatoes, drained
Sea Salt & Ground Pepper
250g Penne Rigate Pasta
150ml Double Cream
120g Parmesan, grated
(recipe serves 4)

1. In a large saucepan, heat the oil and fry the onion until light brown. Stir in the sausages, rosemary, bay leaves and chilli (or hold off if you don't want included in kids sauce). Fry together over a high heat, stirring to mash the sausages (a metal potato masher works well).
2. Remove all but 1tbsp of the fat & continue to cook out for 20 minutes until the sausage meat has browned.
3. Add the tomatoes, break them up in the pan & return to the boil. Remove from the hob.
4. Cook the penne & drain.
5. Stir the cream into the sauce along with the drained penne & half the Parmesan. 
6. Serve with remaining Parmesan.

Note: this sauce freezes well but freeze after step 3 then add cream, penne & Parmesan after reheating once defrosted.