Orecchiette Pasta with Italian Sausage

1 In a medium stockpot, add salt and boil pasta. Cook until desired doneness.
2 Meanwhile, in a large saucepan, heat about 1 tbsp olive oil on medium high heat.
3  Remove sausage casings and crumble into olive oil. Break sausage into pieces and cook until cooked through. Remove from pan, and set aside in a separate bowl.
4 In the same pan, add another tbsp of olive oil. Add in your fresh garlic and shallots. Cook on medium heat for a few minutes until the shallots start to become translucent.
5 Add in the full 28oz can of tomatoes including the liquid. Break apart the tomatoes to create a sauce. Season with ½ tsp sea salt and pepper. Cook for a few more minutes and break down. You can leave some chunks of tomatoes. 
6 Add in the heavy cream and stir until combined. Pour back in the sausage and mix together.
7 Drain the pasta when it's done, and pour into the sauce mixture. Reserve about ⅓ cup of the pasta water and add in as well. Test and add additional ¼- ½ tsp sea salt if needed.
8 Sprinkle in the fresh parmesan over the pasta before mixing. Mix until the sauce is well coated over the pasta. 
9 Serve with a sprinkle of fresh parsley and parmesan!