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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
1 tbsp butter
1 tbsp olive oil
1 medium onion, thinly sliced
3 garlic cloves, minced
1 lb sweet Italian sausage, casings removed
2/3 cup dry white wine
1 14 1/2-oz can diced peeled tomatoes with juices
1 cup whipping cream
6 tbsp chopped Italian parsley
1 lb penne pasta
1 cup freshly grated Parmesan cheese
Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and saute until golden brown and tender, about 7 minutes. Add sausage and saute 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 tbsp 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 tbsp parsley. Serves 6
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*PENNE WITH SAUSAGE AND CREAM SAUCE*
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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
1 tbsp butter
1 tbsp olive oil
1 medium onion, thinly sliced
3 garlic cloves, minced
1 lb sweet Italian sausage, casings removed
2/3 cup dry white wine
1 14 1/2-oz can diced peeled tomatoes with juices
1 cup whipping cream
6 tbsp chopped Italian parsley
1 lb penne pasta
1 cup freshly grated Parmesan cheese
Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and saute until golden brown and tender, about 7 minutes. Add sausage and saute 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 tbsp 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 tbsp parsley. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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