Easy Italian Pasta

2 1/2 cups uncooked cavatappi pasta (8 oz)
1/2 lb bulk spicy Italian pork sausage
6 to 7 medium plum (Roma) tomatoes, seeded, chopped (about 1 1/2 cups)
1 cup whipping (heavy) cream
1/2 cup shredded fresh Parmesan cheese (2 oz)

Cook and drain pasta as directed on package. Meanwhile, in large skillet, cook sausage over medium heat, stirring frequently, until browned. Drain; return to skillet.

Add tomatoes, cream and drained pasta to sausage; stir gently to mix. Cook over medium heat, stirring frequently, until thoroughly heated. (Do not boil.) Sprinkle with cheese. Makes 4 servings (1 1/2 cups each)