This is a yummy, comfort food recipe that I've had for a couple of years. I modified it somewhat, so here is the refurbished version. I hope you enjoy :)
Pasta with Sweet Italian Chicken Sausage
3 TBSP oil
1/2 cup sweet onion, peeled and chopped
5 sweet italian chicken sausages, meat removed from casings and diced (chicken doesn't really crumble)
2 TBSP chopped fresh rosemary leaves
1 bay leaf
1 tsp red pepper flakes (this was a bit too much, it was a little spicy. Next time I will probably do 1/2 tsp. Just add to taste)
3 (14 oz cans) diced tomatoes, drained
1 lb penne pasta, uncooked
1 c half and half (the recipe called for heavy cream, so I lightened it up some)
1 1/2 c freshly grated Parmesan cheese
salt and pepper to taste
In a large saucepan, heat the oil over medium high heat; add the onions and saute until light brown. Add the sausage, rosemary, bay leaf, and red pepper flakes. Continue to cook for 20 minutes or until the sausage is brown and the onions are cooked.
While the sausage mixture is cooking, in a large pot of boiling salted water, cook pasta until al dente; drain thoroughly and set aside.
Add the tomatoes to the sausage mixture, stir, and return to a boil. Remove from the heat. Remove the bay leaf and discard. Stir the cream into the sauce along with the drained pasta and half the Parmesan cheese. Season and serve with the remaining Parmesan cheese.