From the kitchen of Stephanie Knewasser. I found this recipe
many years ago in a Bon Apetit magazine. I changed it a bit.
The sauce freezes well.
In a large pan, over med-high heat, melt:
1 Tbsp butter
1 Tbsp olive oil
1/4 c onion, chopped
3 garlic cloves, minced
Saute 7 minutes. Careful not to brown.
1 lb sweet Italian sausage (3-4), casings removed
Break sausage up. Cook well. Drain.
2/3 c dry white wine
(about 2 minutes).
1 can diced peeled tomatoes, with juices
(14 1/2 oz can = 1 3/4 c)
Simmer 3 minutes.
1 c heavy cream (1/2 pint)
Cook 5 minutes.
4 Tbsp parsley
Season with Salt & Pepper
Pour over cooked mostaciolli or pasta of choice
3/4 c romano picorino cheese
Toss to coat.
Sprinkle more romano & parsley over top when serving.
|"In youth we learn; in age we