Ingredients: |
Ingredients: 1 tbsp. butter 1 tbsp. olive oil 1 medium onion, chopped 3 garlic cloves, minced 1 pound 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 tbsp. chopped Italian parsley 1 pound penne pasta 1 cup freshly grated Parmesan cheese
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Directions: |
Directions: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 sauté 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 tbsp. 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 cup cheese and toss to coat. sprinkle with remaining 1/4 cup cheese and 2 tbsp. parsley.
Note: I sometimes use Johnsonville, pre-cooked Italian sausage and slice it at an angle to save time and it taste just as great. A wonderful recipe!
Serves 4-6 |