Penne ala ron Recipe

Update Servings
  • 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
30 mins
30 mins
1 hr
  • 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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