Pasta with Sausage, Tomato and Cream

Pasta with Sausage, Tomato and Cream

4 tablespoons olive oil
1/2 lb. sweet Italian sausage, casings removed
1/4 teaspoon crushed red pepper flakes
1/2 cup onion, diced
3 cloves garlic, minced
1 - 14 1/2 oz. can diced tomatoes, drained
1 cup heavy cream
1/4 teaspoon salt
1 lb. your choice of pasta (I usually use rigatoni or bow ties)
1 tablespoon dried parsley

Heat the olive oil in a large skillet over medium heat. Add sausage and crushed red pepper and cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add the onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes, cream, and salt. Simmer until mixture thickens slightly, about 4 minutes. Meanwhile, cook the pasta according to package directions; drain. Bring sauce to a simmer. Add pasta to sauce and cook another 2 minutes. Transfer pasta to a serving bowl, sprinkle with parsley and serve.