Crush the garlic clove and brown delicately in a little extra virgin olive oil. Add the fresh sausage cut into small pieces, without removing the skin, and leave to brown over a moderate heat. Add the white wine and allow to evaporate, stirring a little with the ladle, together with the tomato pulp. Add salt to taste and finish cooking, adding a little hot water if necessary. Boil the pasta, until it is cooked but still firm. Dress with the sauce which must be nicely thick and garnish each serving with a piece of sausage. Serve the grated parmesan, or other mature cheese if preferred, separately.