1 small onion, peeled and chopped
1 clove garlic, peeled and finely chopped
300g/11oz villagers pork sausages (ie: Italian Bianco)
1 sprig rosemary, finely chopped
150ml/5fl oz dry white wine
pinch of freshly grated nutmeg
pinch of ground cloves
freshly ground black pepper
375g/13oz dried penne rigate - pasta
75g/3oz freshly grated parmesan cheese
1. Heat the butter and gently fry the onion and the garlic.
Remove the skin from the sausage meat or sausages and break
up the meat with a fork. Add to the pan and gently fry until
well browned. Add the rosemary, and the wine, and cook slowly
for 10 minutes. Add the nutmeg, cloves, and salt and pepper.
2. Meanwhile, cook the pasta for 7-8 minutes or until al dente,
and drain. Mix with the sausage mixture and the parmesan cheese.