Spicy Sausage Ragu

1 pound spicy Italian sausage, casing removed

1 tablespoon fresh parsley, minced

½ cup dry white wine

¼ cup heavy cream

3 ½ cups tomato sauce

1 cup water

14 ½ ounces dry penne pasta

1 cup finely grated Parmigiano-Reggiano cheese

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.