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serves 6
1
tablespoon butter
1 tablespoon olive oil
1 medium onion, thinly sliced
3 garlic cloves, minced
1 pound sweet Italian sausage, casings removed
1 cup dry white wine
1 14-ounce can diced peeled tomatoes with juices
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 5 minutes.
Add tomatoes with juices and simmer 5 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 1/2 cup cheese and toss
to coat. Sprinkle with remaining 1/2 cup cheese and 2 tablespoons parsley.
