I’ve made this simple dish for many years, but hadn’t made it recently. We minimized our pasta dishes since someone in our family went on a keto diet. When we were honoring the shelter in place mandate, I made this for dinner, and it turned out to be my daughter’s favorite dish. I probably make this for her three to four times a month. I like to serve it with some cheesy bread on the side. Serves 6.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 1 pound sweet Italian sausage (no casings)
- 2/3 cup dry white wine
- 1 can (14.5 ounce) diced peeled tomatoes with juice
- 1 cup whipping or heavy cream
- 6 tablespoons chopped parsley
- 1 pound pasta (we like rigatoni)
- 1 cup freshly grated Parmesan cheese
- Melt butter and olive oil in a heavy large skillet over medium high heat.
- Add onions and garlic and sauté until golden brown and tender, about 7 minutes.
- Add sausage and sauté until golden brown and cooked through, breaking it up, about 7 minutes.
- Add wine to the skillet to deglaze and boil until most of the liquid evaporates, about 2 minutes.
- Add tomatoes with juices and simmer for about 3 minutes.
- Add cream and simmer until sauce thickens slightly, about 5 minutes.
- Stir in 4 tablespoons of parsley, season to taste with salt, pepper, and sugar, and remove from heat.
- Cook pasta al dente and transfer to a large bowl.
- Add sauce, parmesan cheese, and remaining parsley and toss.