Penne with a quick sausage sauce

There were numerous thumbs up from the children during dinner tonight and the words delicious mouthed through the window. I was having my dinner in the garden, even though it had become quite cool, while the kiddies ate inside. I have had the River Cafe cook book for years and this is the only recipe I have ever tried out of it. I have posted a sausage sauce previously, this one has fewer ingredients but still a wonderful flavour. 

Ingredients
Serves 6 
2 tablespoons olive oil
2 small red onions, peeled and chopped
6 good quality pork sausages, meat removed from skins and crumbled
1 1/2 tablespoons chopped fresh rosemary
2 bay leaves (I didn't have any)
2 small dried chillies, crumbled, or a sprinkling of chilli flakes
800 g can peeled plum tomatoes, drained and chopped
sea salt and freshly ground pepper
450 g pasta penne
150 ml double cream (I used much less)
120 g Parmesan, freshly grated

Method
In a large saucepan, heat the oil and fry the onion until light brown. Add the crumbled sausage, the rosemary, bay leaves and chili. Fry together over a high heat, stirring to mash the sausages. Remove all but 1 tablespoon of the fat, and continue to cook for 20 minutes. The sausagemeat should become brown and disintegrate. Add the tomatoes, stir and return to a boil. Remove from the stove.

Cook the penne in a generous amount of boiling salted water, then drain thoroughly.

Stir the cream into the sauce along with the drained penne and half the Parmesan. Serve with the remaining Parmesan.