One 14 1/2 oz can diced peeled tomatoes with juice
1 Cup whipping cream
6 Tbsp chopped italian parsley
1 pound penne pasta
1 Cup Parmesan cheese
Mel butter with oil in large skillet over medium heat. Add onion and garlic, and saute until golden brown and tender, about 7 minutes. Add sausage and saute until cooked through, breaking up with back of spoon, about 7 minutes.
Drain drippings from skillet. Add wine to skillet and boil until almost all liquid is evaporated, about 2 minutes. Add tomatoes with juice and simmer 3 minutes.
Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 Tbsp. parsley, Season with salt and pepper. Remove from heat. (This sauce can be prepared one day ahead. Cover and refrigerate.)
Cook pasta and drain. Transfer to large bowl. Pour sauce over pasta. Add 3/4 cup cheese and toos to coat. Sprinkle with 1/4 cup cheese and 2 Tbsp parsley.
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