Remove the casing to the sausage and crumble.

Wash and chop the rosemary with a crescent.

Sauté the chopped onion in a pan with oil.

Fry the onion gently, then raise the heat and add the sausage, a teaspoon of chopped rosemary, a sprinkling of pepper and let it color evenly over medium heat.

Deglaze with the wine and let it evaporate. (When the wine are evaporated if you want to lighten the dish you can tilt the pan and remove a bit 'of excess fat is processed)

Add the tomato sauce and a pinch of sugar; dissolve the heat and cook for 15 minutes on low heat, covered, stirring occasionally. At the end of cooking add salt only after tasting because the sausage already contains salt.

Boil the pasta in salted water, drain and stir-fry with the sauce.

Serve hot with the grated Parmesan.