Penne in Cream Sauce with Sausage


Penne in Cream Sauce with Sausage

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    Servings and Ingredients

    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


    1. Heat butter and oil in large skillet over medium-high heat. Add onion and garlic. Saute until golden brown, about 7 minutes.
    2. Add sausage to pan. Saute until cooked through, breaking up sausage with back of spoon. Drain.
    3. Stir in wine and boil until almost all liquid has evaporated, about 2 minutes.
    4. Stir in tomatoes. Simmer 3 minutes.
    5. Stir in cream. Simmer until sauce has thickened slightly, about 5 minutes.
    6. Stir in 4 tablespoons parsley, salt and pepper.
    7. To serve, pour over cooked pasta. Add 3/4 cup Parmesan cheese and toss. Garnish with remaining cheese and parsley.
    8. To make ahead: Prepare sauce, cover and refrigerate for up to 1 day. Gently reheat, do not boil, and serve with hot cooked pasta.