1 pound spicy Italian sausage, casings removed
2 tablespoons freshly minced parsley, optional
1/2 cup dry white wine
3 1/2 cups (1 28-oz jar) prepared marinara sauce
1 cup water (rinse the jar before adding to the sauce)
1/4 cup cream
Salt and freshly ground black pepper to taste
14.5 oz dry penne pasta
Grated Parmigiano-Reggiano cheese

Instructions:

Brown sausage, add herbs and white wine and simmer 5 minutes.
Add marinara and water and simmer for 20 additional mins.
Salt and pepper to taste and stir in cream just before serving.
Toss with pasta, top with fresh mozzarella and pesto. Enjoy!