4 to 6 servings
Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1 onion, sliced
3 garlic cloves, minced
1 pound sweet Italian sausage
2/3 cup dry white wine
14 1/2 ounce can diced peeled tomatoes
1 cup whipping cream
6 tablespoons fresh chopped parsley
1 pound penne pasta
1 cup Parmesan cheese
MELT butter and oil in a heavy large skillet over medium high heat. Add onion and garlic and saute until golden and tender, about 7 minutes.
REMOVE sausage from casings, crumble and add to skillet and saute until golden brown and cooked, breaking up with the back of a spoon, about 7 minutes. Drain excess drippings. Add wine and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes with juice and simmer 3 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste.
COOK pasta until tender but still firm to bite. Drain pasta and pour into a warm large bowl. Pour sauce over pasta, add 3/4 cup of cheese and toss to coat. Sprinkle with remaining parsley and cheese and serve immediately.
