Italian Sausage, Tomato and Cream Pasta

By mrsmortician

Ingredients

• 1 T. butter
• 1 T. olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 lb. sweet Italian sausage, casings removed
• 2/3 c. dry white wine
• 1 14-1/2 oz. can petite diced tomatoes with juices
• 1 c. whipping cream
• 6 T. chopped Italian parsley
• 1 lb. penne (or slightly less)
• 1 c. 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 droppings 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 unti lsauce thickens slightly, about 5 minutes. Stir in 4 T. parsley. Season to taste with salt and pepper. Remove from heat. (Sauce 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 c. cheese and toss to coat. Sprinkle with remaining 1/4 c. cheese and 2 T. parsley.