Salsiccia e panna

Fill a skillet with water over medium heat and cook two lengths of sausage about three minutes, until firm enough to slice into rings; slightly underdone is fine.

Set a pot of water on high heat with a big pinch of salt and the pasta, stirring occasionally as it comes to a boil.

Add a tablespoon of butter to the skillet with the sliced sausage and brown it evenly, then remove the sausage to a bowl.

Saute the minced rosemary in the butter and sausage fat about 30 seconds.

Add the half can of San Marzano tomatoes and cook, stirring, about six minutes until reduced to a fairly thick sauce.

Optional: pulse the cooked sauce smooth in a blender and return it to the skillet.

Add the heavy cream and red pepper flakes, mix, and simmer one to two minutes.

Stir in the sliced sausage and the cooked pasta, reduce as needed and adjust to taste.

Serve in a shallow dish topped with minced parsley and grated Parmigiano Reggiano.