* Penne Milano

Yesterday I spent my entire day off, on my feet and they are now threatening to go on strike, so tonight's dinner had to be something quick and simple. I settled on pasta, with crumbled sausages and a rich, creamy tomato and rosemary sauce (sounds complicated but it isn't) because yesterdays dinner was anything but easy...

I had invited my mum over for a curry night - with all the odds and sods to accompany it - and when I'd finally got the table laid up with all the food, Neil just had to pass the comment that "It would have been easier if you'd dished it out"...

...NOT a bad thing when taken on it's own - but add it to the catalogue of "What no dumplings? What no cheese in my mash? No garlic bread with my chilli?" and my all time favourite "What no onions in my gravy?" - the proverbial was bound to hit the fan.

... man hath no fury than a woman who hath goneth to a lot of troubleth only to be toldeth that man wouldeth have liked hith dinner therved up on a thilver platter... eth.

Hum.

Ever seen a man wearing a Chicken Tikka hat?

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Serves 4 

Prep time - 5 minutes

Cooking time - 30 minutes

You will need

A frying pan/skillet

A pot to cook pasta in

Ingredients

300g dried penne (or other tubular pasta)

2 tbsp olive oil

2 red onion - sliced

8 Italian Style Sausages - casings removed

250ml passata

250ml beef stock

1 tbsp fresh rosemary - chopped

1/4 tsp chilli flakes

100ml double cream

2 tbsp fresh flat leaf parsley - chopped

30g Parmesan - grated

Method

In the skillet heat the oil and gently fry the red onion until begging to turn golden - about 5 minutes. Add the sausage meat and cook until browned - about 4 minutes, then add the passata, stock, rosemary and chilli flakes and cook on a low heat for 15 - 20 minutes until the sausage is cooked and the sauce reduced.

Cook pasta according to packet instructions.

When the sauce is ready, add the cream and parsley, mix it in and add the cooked pasta. Stir to coat in the sauce, then serve immediately scattered with fresh Parmesan.

EAT.