Put on a pot of water to boil.
Remove the sausage casing and crumble the meat into a bowl.
Finely chop the onions and brown them in a pan with hot olive oil.
Add the meat, rosemary, bay leaves and chillies. (The secret here is how finely you chop the rosemary – its flavour should infuse the sauce.)
Cook for 5-10 minutes.
Boil the pasta until it’s al dente, this should take the same time as the sauce.
Drain and roughly chop the tomatoes, keeping a little juice for later. Add the tomatoes to the pan and bring the sauce to the boil.
Cook for 5-10 minutes. Check for taste and season with salt and pepper.
Stir the cream and a little tomato juice into the sauce, and add half the grated cheese.
Add the pasta straight from its pot with tongs and mix through
Serve with freshly ground black pepper and more grated cheese.
Preparation 10 mins
Cooking Time 22 mins
Ready In 32 mins