Ingredients
4
4 servings
- •1 pound spicy Italian sausage, casing removed
- •1 tablespoon fresh parsley, minced
- •½ cup dry white wine
- •¼ cup heavy cream
- •3 ½ cups tomato sauce
- •1 cup water
- •14 ½ ounces dry penne pasta
- •1 cup finely grated Parmigiano-Reggiano cheese
Instructions
- Cook sausage in a Dutch oven over medium heat until browned, about 15 minutes.
- Stir in parsley and cook for about 2 minutes.
- Stir in white wine and cook until the wine has nearly evaporated, 3 to 5 minutes.
- Stir in heavy cream, increase heat to high and bring to a boil. Stir in marinara sauce and water and return to a boil. Reduce heat to low and simmer sauce for 1 hour.
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
- Combine pasta and sauce; remove from heat, cover and let sit for about 2 minutes.
- Serve pasta and sauce topped with grated Parmigiano-Reggiano.
Nutritional Facts
Per 4 servings
- Calories: 831
- Carbohydrate: 89g
- Fat: 34g
- Fiber: 7g
- Protein: 40g
- Sugar: 12g
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