[ghostface]

3 tablespoons olive oil
3 small red onions, peeled and chopped
6 Italian fresh pork sausages, meat removed from casings and crumbled
2 tablespoons chopped fresh rosemary leaves
1 bay leaf
3 small dried hot chile peppers, crumbled
3 14-oz cans diced plum tomatoes, drained
1 pound pasta, such as penne, uncooked
1 cup heavy cream
1 1/2 cups freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste

In a large saucepan, heat the Crisco Canola Oil over medium high heat; add the onions and sauté until light brown. Add the crumbled sausage, rosemary, bay leaf and chiles. Cook over high heat, stirring to mash the sausages. Continue to cook for 20 minutes or until the sausage is brown and crumbly. Add the tomatoes, stir, and return to a boil. Remove from the heat.

In a large pot of boiling salted water, cook pasta until al dente; drain thoroughly.

Stir the cream into the sauce along with the drained pasta and half the parmesan. Season and serve with the remaining parmesan.