Categories: Pasta

Ingredients

• 1/2 lb. Parmesan, grated
• 1 lb. penne, cooked
• 1/4 cup + 2 tbsp white wine
• 6 Italian sausage links, casing removed
• 1/2 lb. mushrooms, sliced
• 3 garlic cloves, chopped
• 1/2 cup yellow onion, chopped
• 1 tbsp fresh parsley
• 2 tbsp all-purpose flour
• 1 qt. heavy cream
• 1/4 lb. prosciutto, chopped
• 1 tbsp fresh sage
• 2 tbsp butter
• 1 tsp garlic pepper
• 1/2 cup olive oil
• Salt to taste

Directions

1. Over medium heat in a large saucepan, melt the butter and then add in the oil. Once hot, cook the garlic and onions. Decrease the heat and cook for 4 to 5 minutes. Add sausage and mushrooms. Cook for a couple of minutes, until the sausage is no longer pink.

2. Pour the white wine and bring everything together to a boil. Add in the flour; whisk well and cook for a minute. Add in the leftover ingredients. Bring everything together to a boil, decrease the heat and let simmer until the sauce reaches your desired consistency, for 10 minutes.

3. Add in the cooked and drained pasta to the pan with sauce; give everything a good toss.

4. Pour everything to a large serving platter and garnish with fresh basil, sage and some Parmesan. Serve and enjoy.

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