Heat oil in a heavy large pot over medium heat. Add shallots and garlic, and saute until tender, about 3 minutes. Add sausages and saute until no longer pink, breaking up the sausage, about 5 minutes. Add cream; simmer about 5 minutes. Add tomatoes with juices, sage, and crushed red pepper and simmer until sauce thickens, stirring occasionally, about 15 minutes.
Meanwhile, cook pasta until tender and drain, reserving a little cooking liquid. Return pasta to pot and add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid if mixture is dry. Transfer to pasta bowl, sprinkle with cheese, and serve.
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|Serving Size: 1 Serving (263g)|
|Recipe Makes: 6|
|Calories from Fat: 417 (64%)|
|Amt Per Serving||% DV|
|Total Fat 46.4g||62 %|
|Saturated Fat 19.8g||99 %|
|Monounsaturated Fat 19.1g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 159.3mg||49 %|
|Sodium 711.3mg||25 %|
|Potassium 506.2mg||13 %|
|Total Carbohydrate 38.2g||11 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 37.4g|
|Protein 22g||31 %|
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Calories per serving: 656
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