Sausages provide many quick and savory ways to make a delicious pasta sauce. They can be crumbled, sliced, cut up into pieces, used with tomato and cream, added to the stuffing of tortellini or, in the center and south of Italy, combined with other ingredients in baked pasta dishes such as lasagne or rigatoni. In this light-handed version, both cream and tomatoes are used, just enough tomatoes to give the cream a deep pink blush. The sausages are sliced into thin disks before browning so that they maintain their shape, neither crumbling into the sauce nor weighing it down with thick chunks. Choose sweet sausages free of chile peppers, fennel, tomato, or other seasonings that are foreign to the sausages Italians commonly use. Cartwheels is an attractive and suitable pasta for the sauce, which nestles in the spaces this shape provides. Other appropriate shapes are conchiglie, shells, or lumache, snails.
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