HEAT OIL IN A HEAVY SKILLET OVER MEDIUM HEAT.
ADD SAUSAGE AN CRUSHED RED PEPPER.
COOK UNTIL SAUSAGE IS NO LONGER PINK, STIRRING
FREQUENTLY, ABOUT 7 MIN.
ADD ONION AND GARLIC TO SKILLET AND COOK UNTIL
ONION IS TENDER AND SAUSAGE IS LIGHT BROWN,
STIRRING OCCASIONALLY, ABOUT 7 MIN.
ADD TOMATOES, CREAM, AND SALT
SIMMER UNTIL MIXTURE THICKENS SLIGHTLY, ABOUT 4
MIN.
COOK PASTA IN LARGE POT OF BOILING WATER AND
DRAIN.
BRING SAUCE TO A SIMMER.
ADD PASTA TO SAUCE AND COOK UNTIL PASTA IS HEATED
THROUGH AND SAUCE THICKENS, STIRRING OCCASIONALLY,
ABOUT 2 MIN.
DIVIDE PASTA BETWEEN PLATES, SPRINKLE WITH
PARSLEY, SERVE, PASSING PARMESAN SEPARATELY.
Originally Submitted
7/2/2011
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