Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. butter | ||
| 1 tbsp. olive oil | ||
| 1 medium onion, sliced thinly | ||
| 3 clove(s) garlic, minced | ||
| 1 lbs. sweet Italian sausage, casing removed if links | ||
| ⅔ c. dry white wine | ||
| 1 (14.5 oz) can diced tomatoes, undrained | ||
| 1 c. heavy cream | ||
| 6 tbsp. chopped Italian parsley, divided | ||
| salt and pepper, to taste | ||
| 1 lbs. penne pasta, prepared according to package directions | ||
| 1 c. freshly grated Parmesan cheese, divided |
Directions
- Heat butter and oil in large skillet over medium-high heat. Add onion and garlic. Saute until golden brown, about 7 minutes.
- Add sausage to pan. Saute until cooked through, breaking up sausage with back of spoon. Drain.
- Stir in wine and boil until almost all liquid has evaporated, about 2 minutes.
- Stir in tomatoes. Simmer 3 minutes.
- Stir in cream. Simmer until sauce has thickened slightly, about 5 minutes.
- Stir in 4 tablespoons parsley, salt and pepper.
- To serve, pour over cooked pasta. Add 3/4 cup Parmesan cheese and toss. Garnish with remaining cheese and parsley.
- To make ahead: Prepare sauce, cover and refrigerate for up to 1 day. Gently reheat, do not boil, and serve with hot cooked pasta.