half pound sausage
three cans chopped clams
two cups crushed san marzanos
one cup dry white wine
quarter cup heavy cream
one quarter large white onion, diced
six cloves garlic, diced
salt and pepper
crushed red pepper
three tablespoons chopped flat parsley
one pound mezze maniche
hard cheese for grating on top (tumi del trifulin or parmigiano reggiano or whatever)
Sautee the onion with fresh-ground black pepper, crushed red pepper flakes, and a small pinch each of oregano and thyme until starting to turn translucent. Add the garlic and continue to sautee until garlic is fully soft.
Remove the sausage from the casing, add to the pan, and sautee breaking up with your spoon until it is nicely browned.
Deglaze with the white wine and reduce until the EtOH is gone.
Add the juice from the three cans of clams (reserving the clams), the two cups of san marzanos, and two tablespoons of chopped parsley, stir well, and begin to simmer on low with the lid off.
When the sauce has reduced and the tomatoes are fully cooked and tender–about 45 minutes–add the clams and the heavy cream, stir well, and continue to simmer on low. Salt to taste, but it shouldn’t need much if any, since the clam juice and sausage have plenty of salt. Meanwhile boil the mezze maniche in salty water.
When the mezze maniche are very molto al dente, add one cup of pasta water to the sauce, drain them, add them to the sauce, and finish on medium-high for two to three minutes. Cover and allow to rest for a few minutes.
Plate, grate, sprinkle, and EAT!