1 T. olive oil
¾ lb.
Italian sausage, loose or casing removed
1 pound ripe plum tomatoes, peeled, seeded and
diced
2T. minced fresh flat-leaf parsley
½ c. heavy cream
salt and pepper
1 pound dried cavatappi or fusilli
1 c. grated parmesan cheese
In a large saute pan over medium-low heat, warm
the olive oil. Add the sausage and cook
slowly, breaking it up into bits with a fork, until it loses its raw color,
about 5 minutes, do not allow it to brown or harden. Stir in the tomatoes and parsley. Raise the heat to medium and cook, uncovered, until the tomatoes
have softened, 5 to 10 minutes. Stir in
the cream and simmer briefly until the cream thickens slightly, about 3
minutes. Season with salt and pepper,
then remove from heat. Cook pasta
according to package. While the pasta
is cooking, reheat the sauce gently over low heat. Drain the pasta and return to the warm pot. Add the sauce and toss. Divide among warmed dishes and serve at
once. Pass the parmesan cheese at the
table.