- 6
Ingredients
- 1 Tbs butter
- 1 Tbs olive oil
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 1 lb sweet Italian sausage, casings removed
- 2/3 cup dry white wine
- 1 14-1/2 oz can diced peeled tomatoes with juices
- 1 cup whipping cream
- 6 Tbs chopped Italian parsley
- 1 lb penne pasta
- 1 cup freshly grated Parmesan cheese
Preparation
Step 1
Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and saute until golden brown and tender, about 7 minutes.
Add sausage and saute until golden brown and cooked through, breaking up with back of spoon, about 7 minutes.
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 minutes. Stir in 4 Tbs parsley. Season to taste with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.)
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; transfer to large bowl.
Bring sauce to simmer. Pour sauce over pasta. Add 3/4 cup cheese and toss to coat. Sprinkle with remaining 1/4 cup cheese and 2 Tbs parsley.