Use fresh rosemary if you can, but if you need to use dried, go light. Dried rosemary is strong, so don't get too spice happy with it. ;o)
This recipe was adapted from one I found in a cookbook in the mid-ish 90s. I think it was simply entitled Pasta Sauces, but I don't remember. It's one of our favorites and makes for a good, filling week night meal.
1 minced onion
2 crushed clove of garlic
a spring of rosemary
1 pound Italian sausage
14 ounce can petite diced tomatoes
1 cup dry white wine
1 pound cooked pasta
(I like using thick tube pastas like ziti or ridged spirals.)
Meanwhile,saute onion and garlic in a little olive oil until soft. Add rosemary leaves.
Add the sausage to the pan and break it up as you cook it.
Add the tomatoes and wine. Simmer for a few minutes to reduce the liquid. I add a little black pepper just before serving.
Serve with freshly grated Parmesan cheese.