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1
Take sausage out of casings and crumble.
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2
Put olive oil and chopped garlic in a skillet and turn the heat to medium.
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3
When the garlic becomes pale gold, add the sausage.
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4
Turn from time to time, until nicely browned all over, about 15 minutes.
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5
Add the tomato and cook, uncovered, stirring occasionally, adjusting the heat if necessary so it will cook at a gentle simmer.
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6
After about 20 minutes, when the fat separates from the other juices and floats free, add the cream and turn up the heat.
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7
Cook for 1 to 2 minutes, stirring frequently, until the cream is reduced.
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8
Add salt and a liberal grinding of pepper.
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9
Turn off the heat and stir in the chopped parsley.
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10
Cook pasta in pot of boiling salted water.
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11
When tender, but firm to the bite, drain; toss immediately with sauce.
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12
Serve at once with freshly grated parmesan cheese.
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13
NOTES: The sauce maybe be prepared several hours in advance.
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14
It should be reheated gently when the pasta is almost cooked.
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15
I always double the sauce because in my house there never seems to be enough.
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16
My family loves this sauce.
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17
Double everything except the sausage, pasta and parmesan cheese to double the sauce.
