Method:

Heat the olive oil in a large skillet over medium heat. Add the chopped onions and garlic, and sauté until softened and translucent (8-10 minutes).

Add the chopped sausage to the pan. Increase the heat slightly and cook for 5 minutes, breaking it up with a spoon as it browns.

Pour in the white wine and cook for another 3-4 minutes until reduced.

Stir in the passata, paprika, and rosemary. Season with salt and pepper to taste. Simmer on low for about 30 minutes, stirring occasionally.

In a separate pot, cook the pasta in salted water until al dente, according to the package instructions.

Drain the pasta and toss it into the sauce, ensuring it’s well coated. Stir in crème fraîche if you want a creamier texture.

Serve with freshly grated Parmesan cheese on top.

Tips and Variations:

For a spicier dish, opt for hot Italian sausage.

You can use any short pasta, but I recommend rigatoni for its ability to hold onto the sauce.

If you're avoiding dairy, leave out the crème fraîche and cheese, or use a dairy-free alternative.

For a more robust flavor, consider adding a pinch of smoked paprika or even a splash of balsamic vinegar for depth.