Joanne Weir's Penne with Tomatoes, Spicy Fennel Sausage and Cream

Joanne Weir teaches hands-on cooking courses in her professional kitchen in San Francisco and also has a schedule of week-long journeys to locations in France, Italy, and Spain. She is the author of several cookbooks. Her latest cookbook is Wine Country Cooking.

You can find out more about Joanne Weir and her cooking classes on her Web site.

Janelle and I have had this recipe several times for company and we always get rave reviews. It is easy and very tasty.

• 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.

Serves 6

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Joanne Weir's Cookbooks - available at Amazon

Joanne Weir DVD Cooking Recipes
We watch Joanne Weir on PBS but it's great to have the DVD sets to get the recipes and watch her techniques. Both being former teachers, we appreciate good teaching when we see it. This video series is essentially one big cooking class and inexpensive when you consider how much a real cooking class costs.

Tequila: A Guide to Types, Flights, Cocktails, and Bites
Here some great recipes that call for Tequila, the hot new spirit these days. This is Joanne's newest cookbook.

Wine Country Cooking
If you love the wine country and wine, this a a wonderful cookbook to put on your shelf. Try a recipe and pair with a delicious wine.