Penne with Sauage and Tomato

William-Sonoma has always been a reliable source for finding anything to do with the kitchen, and that includes recipes. Check out their website, there is a plethora of resources there. One that cought my eye one day was their Cavatappi with Sausage and Tomato. This recipe was such a favorite it was quickly gobbled up before a picture was taken, oh well, maybe next time. We tend to like ours a bit spicier and with more fennel-here's my interpretation.

Penne with Sausage and Tomato (Inspired by William-Sonoma)

1 lb. hot Italian sausage
28 oz can of diced plum tomatoes
1 Tbsp fennel seed (can use less if preferred)
1 Tbsp dries garlic (can use less if preferred)
1/2 cup heavy cream
Salt and freshly ground pepper, to taste
1 lb. dried penne (or cavatappi)
3/4 cup grated Parmigiano-Reggiano cheese
2 tsp oregono

Grab a big pot and get your water boiling, make sure and generously salt your pasta water. Get your pasta cooking and follow the cooking time on the box for al dente pasta. Once the cooked pasta combines with the finished sauce it will absorb a little more liquid, you don't want mushy pasta do you?

In a large sauté pan over medium heat, brown the sausage. Stir in the tomatoes and let the liquid reduce down slightly, about 5 minutes. Add the fennel, dried garlic, and oregono. Stir in the cream and simmer briefly until the cream thickens slightly, about 3 minutes. Add the grated parmesan and give a quick stir. Add the cooked pasta to the saute pan and stir to coat.

Garnish with a sprinkle of parmesan or chopped parsely and enjoy.