Step 1

Bring a large pot of salted water to a boil and cook the pasta according to package instructions.

Step 2

In a pan over medium heat, melt the butter and cook the sausage, shallot and garlic until golden, about 3 minutes. Add the Calabrian chili.

Step 3

Pour in the white wine and let it reduce for 1 to 2 minutes.

Step 4

Add the heavy cream and let it simmer until reduced by half and thickened.

Step 5

Stir in the marinara sauce and cook for another 2 to 3 minutes. Season with salt and pepper to taste. Add freshly chopped parsley.

Step 6

Drain the pasta, reserving a bit of the pasta water.

Step 7

Toss the cooked penne pasta along with a little reserved pasta water into the sauce to help coat the pasta evenly.

Step 8

Finish with grated Parmigiano-Reggiano and serve hot.