Serves 4

Serves 4½ pound mild pork sausage (Italian without fennel is best if you can find it)
2 tablespoons extra virgin olive oil
1 teaspoon chopped garlic
⅔ cup canned Italian peeled plum tomatoes, cut coarse, with their juice
¼ cup heavy cream
Salt
Freshly ground black pepper (optional)
2 tablespoons chopped parsley
1 pound pasta shells, mezzi rigatoni, or mezzi millerighe
Freshly grated parmigiano-reggiano

If the sausage is in a casing, squeeze it out onto a plate. Break the sausage meat into pieces about the size of a walnut.

Heat a saute pan or saucier, and two tablespoons of olive oil.  Let the oil get hot, and add the nuggets of sausage meat.  (If you add the sausage to oil that is already hot, it won't stick.)

After the sausage meat is lightly browned, add the garlic, and cook briefly - for about 30 seconds. You want the garlic to color a little but not brown. Add the tomatoes, stir, and 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 or 2 minutes, stirring frequently until the cream is incorporated and reduced. Add salt. Turn off the heat, and stir in the chopped parsley.

While the sauce is simmering, cook the pasta to the  al dente stage. Drain the pasta, add it to the pan the sauce is in, and toss with the sauce. Turn off the heat, and add the freshly grated cheese; toss again, and serve immediately. Let everyone add freshly ground pepper to taste at table, if desired.