Penne in Cream Sauce with Sausage

  • 1 Tbs. olive oil
  • 1 medium onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 lb. sweet Italian turkey sausage, casings removed
  • 2/3 C chicken stock
  • 1 14.5 oz. can diced peeled tomatoes with juices
  • 1 C whipping cream or fat-free half-n-half
  • 6 Tbs. chopped Italian parsley

  • 12oz. whole wheat penne pasta

  • 1/2 C freshly grated Parmesan cheese

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 drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes and 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.

Date Added:January 01, 2002
Classification:Pasta Main Dishes
Source:Bon Appetit
Course:Main Course



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