| | Directions |
- Melt butter with oil in heavy large skillet over medium-high heat.
- Add onion and garlic and saute until golden brown and tender, about 7 minutes.
- Add sausage and saute 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.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6
|  | | Ingredients | | - | | 1 tablespoon butter |
| - | | 1 tablespoon olive oil |
| - | | 1 medium onion, thinly sliced |
| - | | 3 garlic cloves - minced |
| - | | 1 pound Premio 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 |
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