1 large or 2 small Roma tomatoes, cut in half
1 clove garlic, crushed
1 teaspoon fresh oregano, finely chopped
1 tablespoon fresh Italian parsley, finely chopped
¼ cup heavy whipping cream
½ cup raw spicy Italian sausage, sliced
½ cup lean ground beef or veal
2 tablespoons onion, finely chopped
3 cups hot, cooked penne pasta
2 tablespoons Parmesan cheese, grated
Place the tomato, skin side up, into a heavy sauté pan with the garlic, oregano, and parsley and roast for 15 minutes in a 350-degree oven. Remove the pan from the oven. Pour the roasted tomatoes and herbs into a mixing bowl and add the cream. Blend the ingredients together with a hand mixer or blender until all ingredients are well combined.
In a heavy sauté pan, cook the sausage and the beef over medium heat until done. Drain the fat from the pan. Add the onions to the pan and continue cooking until the onions are transparent. Add the tomato-cream mixture and cook until the mixture is reduced by one-half. Add the hot penne pasta and toss.
Spoon the pasta onto serving plates and sprinkle with Parmesan cheese.