Penne in Cream Sauce with Pioneer Sausage

Ingredients

• 1 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1 lbs Pioneer Sausage, casings removed
• 2/3 cup dry white wine
• 1 (14½ oz) can diced peeled tomatoes, with juices
• 1 cup whipping cream
• 6 tbsp Italian parsley, chopped
• 1 lb penne pasta
• 1 cup Parmesan cheese, freshly grated

 

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 dripping 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 ¾ cup cheese and toss to coat. Sprinkle with remaining ¼ cup cheese and 2 tablespoons parsley