- 1 can whole tomatoes (or diced)
- 1 tbsp olive oil
- 1 lb sweet / mild Italian sausage, removed from casing and crumbled
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 bay leaf
- 1 cup dry, fruity red wine
- 1/4 tsp ground nutmeg
- 1/4 cup heavy cream
- 1 lb dried tortiglioni (can use penne or rigatoni)
- salt and pepper to taste
- 1/4 cup parmigiano
- Add tomatoes to a large bowl and crush (remove any skin or hard cores)
- Add olive oil and sausage to a large saute pan on med-high heat, break apart with a spatula and cook until raw colour is gone.
- Add onion, reduce heat to medium and cook until onion is soft. Add garlic and bay leaf.
- Pour in wine and deglaze pan. Turn heat to med-high and cook until the majority of the liquid is gone.
- Add tomatoes. When sauce starts to bubble, reduce heat to maintain a gentle simmer and cook about 1 hour.
- Add nutmeg, salt and pepper and cream. Keep warm over low heat.
- Cook pasta according to directions and then add to sauce. Finish with cheese.