Penne or Orecchiette with tomatoes, spicy sausage and cream

450g Penne

4 litres water 

2 tbsp salt 

For the sauce:

175-225g chorizo or Kabanossi sausage 

25g butter 

1 tsp fresh rosemary, finely chopped 

675g fresh ripe tomatoes, peeled and haved or 1½ tins tomatoes, chopped 

salt

freshly ground pepper

sugar

pinch of crushed chillies 

175-300ml cream 

2 tbsp flat parsley, finely chopped 

4 tbsp freshly grated Parmesan cheese (Parmigiano Reggiano) 

lots of snipped flat parsley