Title: Shells with Sausages, Tomatoes, and Cream
Categories: Pasta
Yield: 1 Recipe

1/2	lb	Mild Italian pork sausage
2	tb	Butter
1/2	ts	Dried rosemary; OR
1	ts	Fresh rosemary; finely chopd
1 1/2	lb	Fresh ripe plum tomatoes; peeled, seeded, and cut in 1/2" di
2	tb	-Water
		Red pepper flakes; to taste
		Salt; to taste
1/2	c	Heavy cream
1	tb	Flat leaf parsley; finely chopped
1	lb	Pasta shells; cooked
1/4	c	Parmigiano-reggiano cheese; freshly grated

Boil sausage in water for 2 to 3 mins. When cool enough to handle, slice into thin rounds. Melt butter in a lg. skillet over med-high heat; lightly brown sausage. Add rosemary, tomatoes, and water. Cook until the water has evaporated and the tomatoes have just started to break down and form a sauce, about 5 mins.

Add red pepper flakes to the skillet and season lightly with salt. Pour in heavy cream and add parsley. Cook, stirring until the cream has reduced by half. Remove skillet from heat and set aside. Add cooked shells to the skillet and toss, adding Parmigiano-Reggiano cheese.

Source: _The Classic Pasta Cookbook_ (SRQ H/T, 2/23/95)

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