In a large pan, over med-high heat, melt:<\/p>\n
1 Tbsp butter<\/em><\/strong><\/p>\n 1 Tbsp olive oil<\/em><\/strong><\/p>\n Add:<\/p>\n 1\/4 c onion, chopped<\/strong><\/em><\/p>\n 3 garlic cloves, minced<\/strong><\/em><\/p>\n Saute 7 minutes.<\/p>\n Careful not to brown.<\/p>\n Add:<\/p>\n 1 lb sweet Italian sausage (3-4), casings removed<\/strong><\/em><\/p>\n Break sausage up.<\/p>\n Cook well.<\/p>\n Drain.<\/p>\n Add:<\/p>\n 2\/3 c white wine<\/em><\/strong><\/p>\n Cook about 2 minutes.<\/p>\n Add:<\/p>\n 1 can diced peeled tomatoes, with juices (14 1\/2 oz can = 1 3\/4 c)<\/em><\/strong><\/p>\n Simmer 3 minutes.<\/p>\n Add:<\/p>\n 1 c heavy cream (1\/2 pint)<\/strong><\/em><\/p>\n Cook 5 minutes.<\/p>\n Add:<\/p>\n 4 Tbsp parsley<\/strong><\/em><\/p>\n Season with\u00a0Salt & Pepper<\/em><\/strong><\/p>\n Pour over 1 lb cooked mostaccioli or pasta of choice<\/strong><\/em><\/p>\n Add:<\/p>\n 3\/4 c romano picorino cheese<\/strong><\/em><\/p>\n Toss to coat.<\/p>\n Sprinkle more\u00a0romano & parsley<\/strong><\/em>\u00a0over top when serving.<\/p>","protected":false},"excerpt":{"rendered":" Stephanie Knewasser<\/p>\n","protected":false},"author":1,"featured_media":1698,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[7,31],"tags":[375,65,106,125,156,41,376,377],"class_list":["post-1954","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main","category-pastas","tag-heavy-cream","tag-pasta","tag-recipe","tag-sauce","tag-sausage","tag-stephanie-knewasser","tag-tomato","tag-white-wine","latest_post"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t