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<blockquote data-quote="RonP" data-source="post: 2719599" data-attributes="member: 120663">Penne in cream sauce with sausage 1 tablespoon butter1 tablespoon olive oil1 medium onion, thinly sliced3 garlic cloves, minced1 pound sweet Italian sausage, casings removed2/3 cup dry white wine1 14 1/2-ounce can diced peeled tomatoes with juices1 cup whipping cream6 tablespoons chopped Italian parsley 1 pound penne pasta 1 cup freshly grated Parmesan cheese preparationMelt 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.</blockquote>

[QUOTE="RonP, post: 2719599, member: 120663"] Penne in cream sauce with sausage 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 14 1/2-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 preparation 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. [/QUOTE]

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