Penne in Cream Sauce with Sausage
Teresa Moore
This recipe comes from Deborah Pilon in Denver, CO.
ingredients
- 1 T Butter
- 1 T Olive oil
- 1 med Onion, thinly diced
- 3 Cloves of garlic, minced
- 1 Lb Sweet Italian sausage, casings removed
- 2/3 C Dry white wine
- 1 14 1/2oz can diced peeled tomatoes w/juices
- 1 C Whipping cream
- 6 T Chopped Italian parsley
- 1 Lb Penne pasta
- 1 C Fresh grated parmesan cheese
directions
- 1
Melt butter with oil in heavy large skillet over med-high heat. Add onion and garlic and sauté until golden brown and tender, about 7 minutes. Add sausage and sauté until golden brown and cooked through, breaking up with back of spoon, about 7 min. Drain any excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes with juices and simmer 3 minutes. Add cream and simmer until sauce thickens slightly, about 5 min. Stir in 4 tablespoons of parsley. Season to taste with salt and pepper. Remove from heat.
- 2
Cook pasta per package for al dente. Drain and transfer to large bowl. Bring sauce to a simmer and pour over pasta. Add 3/4 cup cheese and toss to coat. Sprinkle top with remaining cheese and parsley.
Source: Teresa Moore
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