Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1 medium onions, thinly sliced
3 cloves garlic, minced
1 lb sweet Italian sausage links, casings removed
2/3 cup dry white wine
1 (14 1/2 ounce) cans diced tomatoes in tomato puree
1 cup whipping cream
6 tablespoons chopped Italian parsley
1 lb penne
1 cup freshly grated parmesan cheese
Directions:
Melt butter with oil in heavy large skillet over medium-high heat.
Add sausage, onion and garic and saute until golden brown and tender, about 7 minutes.
Drain any excess dripping 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.
Cook pasta in large pot of boiling, salted water until firm to bite.
Drain; transfer to large bowl.
Bring sauce to simmer.
Pour sauce over pasta.
Add 3/4 cup cheese and toss to coat.
Sprinkle remaining 1/4 cup cheese and 2 tablespoons parsley.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.