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1 pound sweet Italian sausage, casings removed

1 tablespoon butter

1 tablespoon olive oil

1 medium onion, thinly sliced

4 garlic cloves, minced

2/3 cup dry white wine

1 (14 1/2-ounce) can diced peeled tomatoes, undrained

1 cup heavy cream

4 tablespoons chopped Italian parsley (flat leaf parsley)

1 teaspoon salt or to taste

Freshly ground pepper to taste

1 pound Penne pasta, cooked according to package

1 cup freshly grated Parmesan cheese, plus additional for garnish

1. Cook sausage in large skillet over medium-high heat. Remove sausage; set aside.
2. Drain excess grease from skillet; melt butter and oil in skillet; add onion and sauté until softened and golden in color. Add garlic, cook and stir 1 minute. Add wine to skillet and reduce volume by half, about 2 minutes. Add tomatoes and simmer 3 minutes.
3. Return cooked sausage to skillet, add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in parsley, salt and pepper.
4. Place cooked penne in large serving bowl; pour sauce over pasta; add Parmesan cheese and toss to combine.
5. Serve sprinkled with additional Parmesan cheese.

Serves 6.