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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sausage Cream Penne a la Luke Recipe

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This recipe for Sausage Cream Penne a la Luke is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. butter
1 T. olive oil
1 medium onion, thinly sliced
3 garlic cloves, minced
1 lb. sweet Italian sausage (bulk)
2/3 c. dry white wine
1 (14 1/2 oz.) can diced, peeled tomatoes with juice
1 c. whipping cream
6 T. chopped Italian parsley
1 lb. penne pasta
1 c. freshly grated Parmesan cheese
Directions:
Directions:
Melt butter with oil in large, heavy skillet over medium-high heat. Add onion and garlic and saute until golden brown and tender, about 7 minutes. Add sausage and cook until golden brown and cooked through, breaking up into small pieces with the back of the spoon. Drain any excess drippings from skillet. Add wine and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes and juices and simmer 3 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 T. parsley. Season to taste with salt and pepper. Remove from heat. (Sauce can be prepared one day ahead and stored covered in refrigerator.)

Cook pasta in large pot of boiling salted water until tender, but still firm to the bite. Drian; transfer to large serving bowl. Bring sauce to simmer. Pour sauce over pasta. Add 3/4 c. cheese and toss to coat. Sprinkle with remaining 1/4 cheese and 2 T. parsley.
Number Of Servings:
Number Of Servings:
6

 

 

 

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