Sausage and Parmigiano

8-9 oz sweet Italian sausage
1 medium onion
2 cloves garlic
6 canned tomatoes
2 oz heavy cream
1 oz white wine
2 Tsp Tabasco sauce
freshly grated nutmeg
black pepper
6 oz penne pasta
Parmigiano-Reggiano cheese
olive oil
Chop the onion finely. Smash the garlic. Quarter the tomatoes. Preheat the oven to 400 degrees F. Remove the sausage from its casing. Cook the pasta to 2 minutes under al-dente.

Heat up a Dutch oven over a medium flame. Pour in 2 Tbl olive oil. Render the sausage and onions in the oil. De-grease the pan by placing a lid or a plate over it, turning it upside down and draining off the oil.

Throw the tomatoes, garlic, heavy cream, Tabasco, wine, a pour of the puree/juice from the can of tomatoes, a pinch of nutmeg and salt and pepper to taste into the pan. Stir. Add the hot drained pasta to the pan and 2 Tbl of pasta water. Stir very well. Grate a mountain of Parmigiano-Reggiano cheese over the surface of the pasta. Transfer the pan to the oven. Bake until the dish makes gurgling sounds and the cheese is brown on the top, about 20-25 minutes. Allow the dish to rest for 15 minutes before serving.