Preparation:
In a large pot, cook the pasta according to package directions until tender but still firm, about 10 minutes. Drain. Transfer the pasta to a large serving platter. Add 1 tablespoon of the olive oil and mix lightly to coat. Cover with foil to keep warm and set aside.
Place the sausages in the pot and add enough water to cover. Bring to a boil and cook 3 minutes. Drain the sausages and cut into slices 1/4 inch thick. Wipe out the pot with a paper towel and add the remaining 1 tablespoon olive oil. Place over medium-high heat and add the sausage. Cook, turning occasionally, until the sausage is nicely browned, 4 to 5 minutes. Drain off the excess fat.
Add the tomatoes, 1 teaspoon of the rosemary, 1 teaspoon of the basil, the garlic, and a dash of the hot red pepper to the pot. Cook over medium heat, stirring occasionally, 5 minutes. Add the cream and salt and continue to cook until the cream has reduced slightly, 5 to 7 minutes. Add the remaining 1 teaspoon rosemary and basil. Pour over the hot pasta and mix lightly to coat. Serve topped with the Parmesan cheese.
Comments: Simple, rustic, and classically Italian, this dish can be prepared in short order. Shells are a good choice, but other similar types of noodles can be used. |
