From the kitchen of Stephanie Knewasser
In a large pan, over med-high heat, melt:
1 Tbsp butter
1 Tbsp olive oil
Add:
1/4 c onion, chopped
3 garlic cloves, minced
Saute 7 minutes.
Careful not to brown.
Add:
1 lb sweet Italian sausage (3-4), casings removed
Break sausage up.
Cook well.
Drain.
Add:
2/3 c white wine
Cook about 2 minutes.
Add:
1 can diced peeled tomatoes, with juices (14 1/2 oz can = 1 3/4 c)
Simmer 3 minutes.
Add:
1 c heavy cream (1/2 pint)
Cook 5 minutes.
Add:
4 Tbsp parsley
Season with Salt & Pepper
Pour over 1 lb cooked mostaccioli or pasta of choice
Add:
3/4 c romano picorino cheese
Toss to coat.
Sprinkle more romano & parsley over top when serving.
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