12 ounces pasta shells
3 links (approximately 1/2-1 pound) Italian pork sausages
2 tablespoons butter
1 teaspoon finely chopped rosemary
3- 14 ounce cans of whole tomatoes( 1 1/2 pounds fresh tomatoes) peeled, seeded and diced
*note* reserve 1/4 cup of the juice from the canned tomatoes or from fresh tomatoes
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 cup heavy cream
1 tablespoon finely chopped flat-leaf parsley
1/2 cup grated parmesan cheese
- Boil the sausages in water for 2-3 minutes. When they are cool to handle, slice them into thin rounds.
- Boil water for the pasta.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the sausage and cook until browned.
- Add the rosemary, tomatoes and 1/4 cup of the reserved tomato juice. Cook until the juice has evaporated and the tomatoes have started to break down: about 6 minutes.
- Meanwhile, when boiling,add 1 tablespoon of salt to the pasta water and cook the pasta.
- Add the red pepper flakes and salt to the sauce.
- Pour in the cream and add the parsley. Cook, stirring frequently, until the cream has reduced by half. Remove the skillet from the heat and set aside.
- When the pasta is cooked al dente, drain it and toss it with the sauce and the grated cheese.
