Heat oil in heavy large skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add 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. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain. Serve on a plate or flat bowl with cream mixture. Top with fresh grated parmesan and parsley.

To add this recipe to your collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked file to your computer, and import the file.