- 4
- 30 mins
- 30 mins
Ingredients
- 1 tbsp. butter
- 1 tbsp. olive oil
- 1 medium onion, minced
- 3 cloves garlic, minced
- 8-12 Apple Chicken sausage, casings removed
- 2/3 cup dry white wine
- 1 (14 1/2 oz)can diced peeled tomatoes with juices
- 1 Cup heavy whipping cream
- 6 tbsp. chopped parsley
- 1/2 lb. Orecchiette pasta
- 1 cup grated parmesan cheese
Preparation
Step 1
Melt butter with oil in heavy large skillet over med-high heat. Add onion and garlic and saute until golden brown and tender, about 7 minutes. Add sausage and saute until golden brown and cookied throught, 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 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 tbsp. parsley. Season to taste withsalt and pepper. Remove from heat. (Sauce can be prepared 1 day in advance. 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. Add 3/4 cup cheese and toss to coat. Pour sauce over pasta sprinkle with remaining 1/4 cup chess adn 2 tbsp. parsley.