Sausages and Sea Shells

Prick each of the sausages with a sharp fork, cover them with cold water, and bring to a boil. Simmer, uncovered, for about 10 minutes, drain and dry, and slice them into rounds 1/4 inch thick. Heat the butter or oil in a skillet and add the sausage, onion, garlic and 2 tablespoons of parsley. Stirring often, cook until the meat and vegetables are golden brown; then add the tomatoes, cover and simmer while you prepare the pasta.

Cook the maruzelle until its texture is al dente; drain in a colander but do not rinse it. Mix the sausage and its sauce with the hot pasta, sprinkle with more parsley and serve at once on hot plates. Pass the cheese at the table.