Ingredients
Scale
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 1 pound sweet Italian sausage, casings removed
- 1 14 1/2-ounce can diced peeled tomatoes with juices
- 1 cup whipping cream
- 1 pound Vesuvio or other unique pasta (or even penne)
- 1 cup freshly grated Parmesan cheese
Instructions
- 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 tomatoes with juices and simmer
- minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. 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 3/4 cup cheese and toss to coat. Sprinkle with remaining 1/4 cup cheese and 2 tablespoons parsley, if using.