1 tablespoon extra virgin olive oil
1 pound sweet Italian pork and fennel sausage, crumbled
1 small red onion, chopped
2 clove garlic, minced
pinch of crushed red pepper flakes
2 bay leaves
1 teaspoon fresh chopped sage
1 teaspoon fresh chopped rosemary
3/4 cup dry red wine
2 1/2 cups peeled, seeded and diced tomatoes, fresh or canned
3/4 cup heavy cream
3/4 cup grated Parmigiano Reggiano
Salt and freshly ground black pepper
12 ounces dried penne or rigatoni
Heat the olive oil in a large frying pan over medium heat. Add the sausage and cook until the fat is rendered and the juices have evaporated, 8 to 10 minutes. Add the onions, garlic, crushed red pepper flakes, bay leaves, sage and rosemary and cook, stirring occasionally until the onions are soft, 15 minutes. Drain off all but 2 tablespoons of fat and discard. Turn the heat to high, add the wine and boil until it evaporates, 5 minutes. Add the tomatoes and bring to a boil. Reduce the heat to low and simmer until the sauce thickens, 30 to 40 minutes. Remove the bay leaves and discard. Add the cream and half of the Parmigiano Reggiano and stir together. Season to taste with salt and pepper.
Bring a large pot of salted water to a boil. Add the penne and cook until al dente, 10 to 12 minutes. Drain the pasta, put it back in the pan and toss with the tomato sauce. Place on a platter, sprinkle with the remaining Parmigiano Reggiano and serve immediately.