Pork & sage ragu with penne

1 tablespoon olive oil, 1 finely chopped onion, 100 gr diced prosciutto, 450 sausage meat, 2x400 gr cans chopped tomatoes, 125 ml cream, 1 tablespoon chopped sage, 500 gr penne rigate, lemon rind, chopped parsley, shaved parmesan

Heat oil in a large frying pan over medium heat. Cook the onion and the prosciutto for 2-3 minutes, add the sausage and cook for another 5 minutes. 

Add the tomatoes and brig to a simmer. Reduce heat, and cook uncovered for 15 minutes or until the sauce reduces slightly. 

Add cream and sage and cook for further 5 minutes. 

Meanwhile cook the pasta following packet indications. Drain.

Add the pasta to the sauce, and toss to combine. Top with lemon rind, chopped parsley and shaved parmesan.