Pasta with Sausage, Tomatoes, and Cream
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1 tablespoon olive oil
1/2 lb. sweet Italian sausage links, casings removed, crumbled
1/4 teaspoon crushed dried red pepper flakes
1/4 cup diced onions
1 1/2 cloves garlic, minced
1 (14.5 oz.) can Italian plum tomatoes, drained, coarsely chopped
3/4 cup whipping cream
1/4 teaspoon salt
6 oz. penne pasta
1 1/2 tablespoons minced parsley
grated parmesan cheese

Heat oil in a heavy skillet over medium heat. Add sausage and
crushed red pepper. Cook until sausage is no longer pink, stirring
frequently, about 7 minutes. Add onion and garlic to skillet and cook
until onion is tender and sausage is light brown, stirring
occasionally, about 7 minutes. Add tomatoes, cream, and salt. Simmer
until mixture thickens slightly, about 4 minutes. Set aside.

Cook pasta in large pot of boiling water. Drain. Bring sauce to a
simmer. Add pasta to sauce and cook until pasta is mixed in and sauce
thickens, stirring occasionally, about 2 minutes. Divide pasta
between plates. Sprinkle with parsley. Serve, passing Parmesan
separately.






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