Egg Fettuccine with sausage and rosemary

Once peeled and chopped finely, slightly golden the onion in a pan with a dash of oil and the garlic. Add the discs of sausage, brown then sprinkle with dry white wine, once evaporated, add the tomatoes.Add the rosemary, a pinch of salt, a grind of pepper and finish simmering over a medium heat. Cook the fettucine in plenty of boiling salted water, drain when al dente, toss them into the pan with the sauce, mix well, add the cream, sprinkle with grated parmesan, mix again and serve immediately warm.