Sausage Corkscrew Pasta

I've been meaning to post this very simple made up recipe but just have not found the time. It's worth a try, for it is super easy. The best part? You don't have a ton of dishes to wash after cooking.

Needed:

2 cans 14 oz diced tomatoes

1 package corkscrew pasta

1 can cream or half and half (the can is measured from one emptied 14 oz tomato can)

1 T olive oil

1 medium onion, chopped finely

1/4 clove garlic, chopped finely

1 pack (6 to 8 pieces) fresh sausage links (not the breakfast kind), mild or spicy is okay

1 T oregano

1 T basil

salt and pepper to taste

fresh grated Parmesan cheese

1 Cook sausage according to package instructions. If there are no instructions, place sausages in a shallow pay and immerse in water, about halfway high. Let cook over medium heat until sausages cook through. When water is almost all evaporated, add oil to continue to cook sausages through. Cook sausages until tender and not overcooked. Let cool and slice diagonally about 1/4 inch thick. Set aside.

2. Cook pasta according to package instructions. Once done, drain and set aside. There is no need to rinse in running water.

3. In the pasta pot, put olive oil and let heat. Add garlic and onions to brown.

4. Add sliced sausages and let the sausages cook some more to let the onions and garlic flavor it some more.

5. Add the diced tomatoes and let simmer to cook the tomatoes ~ about 10 minutes. Add the cream and simmer for another 10 minutes.

6. Add the pasta, stir thoroughly so all the pasta is covered with sauce.

7. Season with oregano, basil, salt, and pepper to taste.

8. Serve hot and garnish with Parmesan cheese.