Sausage Cream Sauce

Sausage Cream Sauce

10 ounces sausage, four hot Italian links, casings removed
1/2 tablespoon olive oil
1 cup tomato sauce
1/4 cup dry red wine
salt
1 tablespoon heavy cream
1 tablespoon parsley, fresh Italian leaf, chopped
hot pepper flakes
Pecorino Romano

Brown sausage in a large saute pan in olive oil breaking up the sausage with a wooden spoon. When the sausage is browned, remove them to a paper towel lined plate. Deglaze the pan with the red wine, scraping up the drippings with a wooden spoon. Stir in the tomato sauce and bring it to a boil. Lower the heat and add the browned sausage pieces back to the pan. Cook, partially covered, stirring occasionally and checking that they are just simmering, for about 5 minutes. Stir in the heavy cream and the parsley. Serve with pasta of your choice. Garnish with hot pepper flakes and freshly grated Pecorino Romano.