Pasta Shells Sausage Tomatoes and Cream

1. Place the sausage in boiling water for about 5 minutes. Remove sausage and let cool. Once it is cool slice the sausage into thin rounds and set aside.

2. Melt butter into a skillet over medium high heat. Add the thin sliced sausage rounds and cook until lightly brown.

3. Next Add Rosemary, tomatoes, 1 teaspoon of sea salt, 2 tablespoons of water. Cook until the tomatoes start to break down to form a sauce and the water is evaporated.

4. Bring a stockpot of water to a boil and add salt. drop in the pasta all at once stirring well.

5. If you want more heat you can add pepper flakes to the sauce in the skillet to your taste. I personally only do this if I am using Mild Italian Sausage.

6. Add Cream and Parsley to the skillet and stir frequently until the cream has reduced by half. Remove from the heat and set aside.

7. when the pasta is cooked al dente, drain it and toss it with the sauce in the skillet, adding the grated cheese. Taste and adjust seasoning to your liking.