Killer Pasta

Great recipe from our friends Brooke & Jon Crabb.

1 Tablespoon butter
1 Tablespoon olive oil
1 medium onion, thinly sliced
3 garlic cloves, minced
1 pound sweet Italian sausage, casings removed
2/3 cup dry white wine
14 1/2-ounce can diced peeled tomatoes with juices
1 cup whipping cream
6 Tablespoons chopped Italian parsley
1 pound penne pasta
1 cup Parmesan cheese, grated

Melt butter and oil in a large skillet over medium-high heat. Add onion and garlic and sauté until golden brown and tender. Add sausage and sauté until golden brown and cooked through. Drain any excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes with juices and simmer 3 minutes. Add cream and simmer until sauce thickens slightly. Stir in 4 tablespoons parsley. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)

Cook pasta in large pot of boiling water. Drain pasta and transfer to large bowl. Pour sauce over pasta. Add 3/4 cup cheese and toss to coat. Sprinkle with remaining 1/4 cup cheese and 2 tablespoons parsley. Serves 6.