6 italian sausage links (hot or sweet)
2 tablespoons butter (or olive oil)
1 small onion, chopped fine
1 clove garlic, minced
2 tablespoons chopped parsley, plus a little more for garnish
2 fresh tomatoes, seeded and chopped
1 pound small shell pasta (conchiglie, maruzze, or lumache)
Prick the sausage with a fork, and cover with cold water, and poach uncovered for 10 minutes. Drain and dry, and slice into quarter-inch rounds (or coins). Heat the butter in a skillet and add the sausage, onion, garlic and parsley. Cook, stirring frequently, until everything is caramelized, then add the tomatoes, and simmer while the pasta cooks in boiling salted water, according to the instructions on the package. When pasta is al dente, drain and mix with the sausage and its sauce, garnish with a little more parsley and grated parmesan.