Spicy Sausage Ragu

Cook sausage in a Dutch oven over medium heat until browned about 15 minutes.

Stir in parsley and cook for about 2 minutes.

Stir in white wine and cook until the wine has nearly evaporated 3 to 5 minutes.

Stir in heavy cream increase heat to high and bring to a boil. Stir in marinara sauce and water and return to a boil. Reduce heat to low and simmer sauce for 1 hour.

Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered stirring occasionally until cooked through but still firm to the bite about 11 minutes; drain.

Combine pasta and sauce; remove from heat cover and let sit for about 2 minutes.

Serve pasta and sauce topped with grated Parmigiano-Reggiano.