Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


By Chef de Cuisine
Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 30 minutes
Totaltime: 50 minutes


  • 1 tablespoon butter
    1 tablespoon olive oil
    1 medium onion, thinly sliced
    3 garlic cloves, minced
    1 pound sweet Italian sausage, casings removed
    1 cup dry white wine
    1 14-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


  • 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 5 minutes. Add tomatoes with juices and simmer 5 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 1/2 cup cheese and toss to coat. Sprinkle with remaining 1/2 cup cheese and 2 tablespoons parsley.
Have you tried the recipe?

Penne in cream sauce and sausage

The {Pageturner} E-Cookbooks Library

The latest

France Complete E-cookbook

USA Complete E-cookbook

USA Complete E-cookbook

Newsletter sign up