TOTAL TIME 25 Min
SERVINGS 2 UNITS US
1 tablespoon olive oil
1⁄2 lb sweet Italian sausage link, casings removed,crumbled
1⁄4 teaspoon crushed dried red pepper flakes
1⁄4 cup diced onion
1 1⁄2 cloves garlic, minced
1 (14 1/2 ounce) can Italian plum tomatoes, drained,coarsely chopped
3⁄4 cup whipping cream
1⁄4 teaspoon salt
6 ounces pasta
1 1⁄2 tablespoons minced parsley
grated parmesan cheese
Heat oil in an overwhelming skillet over medium warmth.
Include sausage and pulverized red pepper.
Cook until sausage is do not pink anymore, blending as often as possible, around 7 minutes.
Add onion and garlic to skillet and cook until onion is delicate and sausage is light chestnut, blending once in a while, around 7 minutes.
Include tomatoes, cream, and salt.
Stew until blend thickens somewhat, around 4 minutes.
(Can be readied one day ahead. Cover and chill.).
Cook pasta in huge pot of bubbling water.
bring sauce to a stew.
Add pasta to sauce and cook until pasta is warmed through and sauce thickens, mixing periodically, around 2 minutes.
Separate pasta between plates.
Sprinkle with parsley and serve separately.