Penne In Cream Sauce with Sausage

6 Servings
Chicken
Italian
Main Dish Sausage Pasta Chicken Italian

1 tablespoon ter
1 tablespoon ve oil
1 medium on thinly sliced
3 lic cloves minced
1 pound sweet Italian sage casings removed
2/3 cup dry te wine
1 14 1/2-ounce can diced peeled atoes with juices
1 cup whipping am
6 tablespoons chopped lian parsley
1 pound penne ta
1 cup freshly grated mesan cheese

Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and saut? until golden brown and tender, about 7 minutes. Add sausage and saut? 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 tablespoons 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 tablespoons parsley.


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