Fusilli with Sausage Ragu

1/2 lb fusilli
1 tbsp. olive oil
1 tbsp. butter
1/4 tsp. crushed red pepper flakes
1/2 medium yellow onion, chopped
3 cloves garlic, minced
1/2 lb. sweet Italian sausage (I also used Mild Italian sausage, if you use links, remove casings)
3 tbsp. tomato paste
1/2 cup white wine
1 cup grated Parmesan cheese

1. Cook pasta and reserve 1/2 cup cooking water.
2. Heat olive oil and butter over medium low heat. Add red pepper, onion, garlic and cook until onion becomes transparent (about 5 min)
3. Raise heat to medium and add sausage. Break into bits and cook, stirring occasionally until the sausage is brown and starting to get crispy (about 10 min)
4. Add the tomato paste and stir constantly, until sausage is coated and mixture is fragrant (about 1 min). Add the wine and scrape the bottom of the pan, cook until mostly reduced.
5. Remove from heat, add cooked pasta and 1/2 cup reserved cooking water and toss. Throw in parsley (optional) and cheese. Toss until combined.

From Glamour magazine : )