Penne Pasta and Sausage in Cream Sauce
Where I found the original recipe(s):
Another find from the compilation cookbook my workplace put together some years ago. (I posted about New York Spaghetti Pie earlier – also a contribution from this book.)
What I thought:
This is one of those dishes I kept thinking about long after dinner. In fact, before dinner was over, I was anticipating the leftovers for lunch the next day!
EVERY flavor in this dish blends together wonderfully. But my favorite combination is the tomatoes, cream and sausage. The tomatoes are sweet, the cream is smooth and the sausage lends a little spice. Perfect!
What I’d change:
This recipe is wonderful as is. The only slight variation I made was to the tomatoes. The original recipe called for a 32-oz. can of diced and peeled tomatoes; I used a 28-oz. can of petite diced tomatoes (not peeled).
Penne Pasta and Sausage in Cream Sauce:
1 lb. penne pasta
1 tablespoon butter
1 tablespoon olive oil
2/3 cup dry white wine
8 ounces whipping cream
1/4 cup fresh grated Parmesan cheese
1 medium onion, thinly sliced
3 cloves garlic, minced
1 lb. mild Italian sausage (bulk)
28-oz. can diced tomatoes with juice
6 tablespoons fresh chopped parsley
Cook pasta in dutch oven until firm but tender. While pasta is cooking, heat large skillet over medium-high heat. Add oil and butter to melt. Saute onion and garlic until golden brown and tender. Add sausage and cook until done; drain. Add white wine and boil until most of the liquid evaporates. Add tomatoes with juice and simmer for 3 minutes. Add cream and continue to simmer until sauce thickens slightly. Add 4 tablespoons of the parsley; stir until combined and remove from heat.
Once pasta is done cooking, drain and return to dutch oven. Pour sauce over pasta. Add 1/2 cup of the Parmesan cheese and toss to coat. Sprinkle with remaining cheese and parsley to serve.