1/2 lb. sweet sausage, made without fennel or other overpowering seasonings
2 tbsp. extra-virgin olive oil
2 tbsp. chopped onion
3 or 4 plum tomatoes, peeled and coarsely chopped or
3 or 4 canned Italian plum tomatoes, drained and chopped
1 c. heavy cream
Salt and freshly ground pepper to taste
1 lb. fusilli or any other dried pasta with spaces to catch the sauce
Freshly grated Parmesan cheese for serving

Remove the casing from the sausage and break it up. Heat the oil in a skillet and cook the onion, stirring occasionally, until it is translucent and pale golden. Add the tomatoes and sausage. Turn up the heat a little and cook, stirring, until the sausage has lost its pink color.

Add the cream and cook until slightly thickened. Season with salt and pepper to taste and set aside.

Meanwhile, bring 6 quarts of water to a boil and drop in the fusilli. Cook until al dente; drain thoroughly. Place in a heated serving bowl. Cover with the hot sauce; toss thoroughly. Serve immediately with the cheese.