Route Di Carro Col Sugo De Salsicce, Panna E Pomodoro

• 1/2lb breakfast or other mild pork sausage, no additional ingredients
• 2T extra virgin olive oil
• 1t chopped garlic
• 2/3C canned italian peeled plum toms, cut coarsely, with their juice
• 1/2C heavy cream
• Salt
• Black pepper in grinder
• 2T chopped parsley
• 1lb route hi carro (pasta cartwheels)
• freshly grated parmigiano-reggiano for the table

1. 1. slice sausages into discs
2. 2. put garlic and olive oil in pan and turn the heat to medium.
3. 3. when the garlic becomes pale gold, add the sausages, turning them from time to time, until they are nicely browned, about 15 minutes
4. 4. add tom, stir and cook at a gentle simmer for about 20 mins or until the fat rises to the top and separates from the other juices
5. 5. start the pasta water
6. 6. stir in the cream and turn the heat to high, cooking for 1-2 minutes and stirring frequently, until the cream is reduced
7. 7. add salt and a liberal grinding of pepper
8. 8. turn off heat and stir in chopped parsley
9. 9. drop the pasta into boiling water and when it is barely tender but firm to the bite, drain and toss immediately with the sauce.
10. 10. serve at once with grated cheese on the side

pork sausage, t, garlic, toms, heavy cream, salt, black pepper, t

Taken from www.epicurious.com/recipes/member/views/route-di-carro-col-sugo-de-salsicce-panna-e-pomodoro-58392846 (may not work)