1 tablespoon butter
1 tablespoon olive oil
1 medium onion, thinly sliced
4 garlic cloves, minced
2/3 cup dry white wine
1 (14 1/2 ounce) can diced peeled tomatoes, undrained
1 cup heavy cream
4 tablespoons chopped Italian parsley (flat leaf parsley)
1 teaspoon salt or to taste
Freshly ground pepper to taste
1 pound Penne pasta, cooked according to package
1 cup freshly grated Parmesan cheese, plus additional for garnish
Cook sausage in large skillet over medium-high heat. Remove sausage; set aside. Drain excess grease from skillet; melt butter and oil in skillet; add onion and sauté until softened and golden in color. Add garlic, cook and stir 1 minute. Add wine to skillet and reduce volume by half, about 2 minutes. Add tomatoes and simmer 3 minutes. Return cooked sausage to skillet, add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in parsley, salt and pepper.
Place cooked penne in large serving bowl; pour sauce over pasta; add Parmesan cheese and toss to combine. Serve sprinkled with additional Parmesan cheese.
Makes 6 servings.