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Ingredients
1 Tablespoon butter
1 Tablespoon olive oil
1 Medium onion, thinly sliced
3 garlic cloves, minced
1 Pound sweet Italian sausage, casings removed
2/3 Cup dry white wine OR white grape juice
1 (14 1/2 oz) Can diced peeled tomatoes with juices
1 Cup heavy cream
1 Pound penne pasta
1 Cup freshly grated Parmesan cheese
Dried parsley to your taste
Instructions
Melt butter with oil in heavy large skillet over medium-high heat. Add onion and saut� until golden brown and tender, about 7 minutes. Add garlic and cook till fragrant. Don�t overcook.
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 (or grape juice) 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. Drain pasta and add to sauce.
Bring sauce to simmer. Add 3/4 cup cheese and toss to coat. Sprinkle with remaining 1/4 cup cheese and 2 tablespoons parsley.