Ingredients:
1 pound Premio Premio’s Sweet Italian Sausage, casings removed 1 tablespoon butter
1 medium onion, thinly sliced
4 garlic cloves, minced
2/3 cup dry white wine
1 (14.5 ounce) can diced peeled tomatoes with juices
1 cup fresh or frozen chopped spinach
1 cup whipping cream
6 tablespoons chopped Italian parsley
1 tablespoon dry oregeno
1 pound penne pasta
1 cup freshly grated Parmesan cheese
Salt and fresh ground black pepper, to taste
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Penne Pasta in Cream Sauce:
1. In a heavy, large skillet, melt butter with oil over medium-high heat. Add onion and garlic; sauté until golden brown and tender, about 7 minutes.
2. Add Premio Sausage to skillet and sauté until golden brown and cooked through, breaking up with back of spoon, about 7 minutes. Drain any excess drippings from skillet.
3. Add wine to skillet and boil until almost all liquid
evaporates, about 2 minutes. Add tomatoes with juices and simmer for additional 3 minutes. Add spinach.
4. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley and oregeno. Season to taste with salt and pepper. Remove from heat (sauce can be prepared 1 day ahead. Cover and refrigerate).
5. Cook pasta in large pot of boiling, salted water until tender but still firm to bite. Drain pasta; transfer to large bowl. Add sauce over pasta and serve.
SERVES: 4-6
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