Bowtie Pasta with Sausage

12 oz. bowtie pasta
1 lb. mild sausage
diced onion (about 1/2 c.)
28 oz. can petite diced tomatoes
1 1/2 c. cream
olive oil
crushed red pepper flakes
3 garlic cloves
salt, pepper, parsley

-Remove the casings from the sausage and crumble as you cook. Cook sausage and red pepper flakes. (Add flakes to taste, I usually start with 1/8 - 1/4 t. They add a lot of heat.) Add onions and garlic and cook until onion is transparent. Drain just a little of the top liquid from the tomatoes. Stir in the tomatoes and cream. Bubble and simmer for 8-10 minutes or until thickened. Add pasta and sprinkle with parsley.