1 Tablespoon butter
1 Tablespoon Olive Oil
1 medium onion, thinly sliced
3 garlic cloves, minced
1 lb sweet Italian sausage
8 oz. mushrooms, sliced
2/3 cup chicken broth
1 14.5 oz. can diced tomatoes with juices
1 cup whipping cream
6 tablespoons chopped parsley
1 lb. penne pasta
1 Cup freshly grated Parmesan cheese.
Melt butter with oil in large skillet. Add onion and garlic and sauté until golden brown and tender (about 7 minutes). Add sausage and mushrooms and sauté until golden brown and cooked through (~ 7 minutes). Drain. Add broth to skillet and boil until almost all liquid evaporates (~2 minutes). Add tomatoes with juices and simmer 3 minutes. Add cream and simmer until sauce thickens slightly (~5 minutes). Stir in 4 Tbl. parsley. Season to taste with salt and pepper. Remove from heat. (This sauce can be prepared 1 day ahead. Cover and refrigerate. Reheat when ready to use.)
Cook pasta until tender but firm. Drain. Put in large bowl. Pour sauce over pasta. Add 3/4 cheese and toss. Sprinkle remaining 1/4-Cup cheese and 2 T parsley on top. Serve.
