CREAMY PASTA AND SAUSAGE

Steps:

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