Penne in Cream Sauce with Italian Sausage

Ingredients:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1 pound organic sweet Italian sausage
• 2/3 cup dry white wine
• 1 14 1/2-ounce can diced peeled tomatoes with juices
• 1 cup heavy cream
• 6 tablespoons chopped Italian parsley
• 1 pound penne pasta
• 1 cup freshly grated Parmesan cheese

Instructions:

1. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; transfer to large bowl.  While the water is starting to boil:
2. 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.
3. Add sausage and sauté until golden brown and cooked through, breaking up with back of spoon, about 7 minutes.
4. Drain any excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes.
5. Add tomatoes with juices and simmer 3 minutes.
6. Add cream and simmer until sauce thickens slightly, about 5 minutes.
7. 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.)
8. 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.

**even better as leftovers!**