This recipe is truly restaurant worthy. Of course it's from my favorite Junior League Cookbook, "What Can I Bring?" from JL Northern Virginia. I can't tell you how many times I've made it. Usually, I follow the recipe as listed, but have on occasion used bulk Italian sausage instead of links. Either way, it's a winner!
Creamy Tomato-Sausage Sauce for Pasta
1 lb hot or mild Italian pork sausage links
3 Tbsp butter
1 tsp finely chopped fresh or dried rosemary
1 (28 oz) diced tomatoes
3 Tbsp water
Dried pepper flakes to taste (1/2 to 1 tsp)
Salt to taste
3/4 cup heavy cream
1/2 to 1 lb cooked pasta (shells or penne work great)
1/2 cup shredded Parmigiano-Reggiano cheese
Boil sausage links in water to cover 3-4 minutes (they will NOT be thoroughly cooked); let cool and slice into thin rounds. Melt butter in skillet over medium-high heat; add sausage and cook until lightly browned. Add rosemary, tomato, and 3 Tbsp water. Cook 7-10 minutes or until water is evaporated and tomato forms a sauce. Add red pepper flakes and salt to taste. Gradually add cream and cook, stirring often, until cream is reduced by half and sauce is creamy. Remove skillet from heat. Add pasta and cheese to sauce, tossing to coat. Serve immediately.
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