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    PENNE IN CREAM SAUCE WITH SAUSAGE


    Source of Recipe


    Monique--GB+CF

    Recipe Introduction



    "Bon Appétit
    February 1997

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


 

 

 


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