Pasta alla Carcerata

Method

1. Heat oil in a pan with finely chopped onion over low heat, allowing the onion to soften gently.
2. Add the sausage (casings removed) and brown until golden.
3. Deglaze with brandy or white wine, letting the alcohol evaporate.
4. Add tomato passata, salt, and pepper. Cover and cook for about 10 minutes.
5. Stir in cooking cream.
6. Meanwhile, cook the short pasta (e.g., penne) in salted boiling water until al dente. Drain.
7. Toss the drained pasta into the sauce and mix well for a few minutes.
8. Finish with grated pecorino and chopped parsley (optional). Serve immediately.