This recipe's page is one of the more heavily smudged in the book. It goes together very quickly and will please family and guests. Don't skimp on that heavy cream! The dish serves four. Surely one can occasionally enjoy one tablespoon of heavy cream!!
Pasta with Sausages, Cream and Tomato from Marcella's Italian Kitchen
1/2 pound mild pork sausage, cut into 1/4 inch rounds
2 Tbsp olive oil
2 tsp chopped garlic
2/3 cup canned Italian plum tomatoes, coarsely chopped, with their juice
1/2 cup heavy cream
Salt and pepper to taste
2 Tbsp chopped parsley
1 pound pasta (Marcella used cartwheels. I used fettucini). Prepared per pkg. directions.
Freshly grated Parmesan to pass at the table
1. Put the oil and garlic in a skillet and turn heat to medium. When the garlic begins to color, add the sliced sausages. Turn them about until they are browned on both sides, about 10 minutes. Add the tomatoes, stir, and cook at a gentle simmer for about 15 minutes. Add the cream and increase the heat to medium high, stirring frequently for about two minutes. Add salt and pepper. Remove from heat and add the parsley.
2. Stir the pasta into the sauce and pass the Parmesan.