Pasta:Penne in Cream Sauce with Sausages
Source of Recipe
The Once A Month Cooking Club
List of 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
1 can diced peeled tomatoes with juices -- (14 1/2
ounce)
1 cup whipping cream
6 tablespoons chopped Italian parsley
1 pound penne pasta
1 cup freshly grated Parmesan cheese
Recipe
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
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.
Serves 6.
NOTES : To freeze: prepare sauce up to the point of adding the
cream. When
ready to serve - thaw, reheat and proceed as usual.
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