Tagliatelle Contadina with Silvano

Ingredients

• 4 fresh sage leaves
• 2 sprigs fresh rosemary
• 3 hot Italian sausages (4 ounces each)
• 3 sweet Italian sausages (4 ounces each)
• 3 tablespoons olive oil
• 3/4 cup, plus 2 tablespoons heavy cream
• 3 plum tomatoes, cut into 1/4-inch dice, juice reserved
• 1/4 cup defrosted frozen peas or blanched fresh peas
• 2 teaspoons unsalted butter
• Fine sea salt and freshly ground pepper
• 3/4 cup freshly grated Parmigiano-Reggiano cheese
• 1 pound fresh tagliatelle
• 1/4 teaspoon crushed red-pepper flakes

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