Portion: 4 entrees

Ingredients:

1 pound SWEET ITALIAN SAUSAGE
1 medium onion, chopped
1 clove garlic, minced
1⁄2 cup dry white wine
1 14 1⁄2 -ounce can peeled and diced tomatoes (with juices)
1⁄2 cup light cream
1⁄2 cup fresh basil, chopped (divided)
1⁄2 pound penne rigate pasta (or other tubular pasta)
1⁄2 cup Parmesan cheese, freshly grated (divided)

Directions:

1. Squeeze the sausage from the casing into a large skillet. Over medium heat, sauté the sausage, onion and garlic together. Continue to sauté until the sausage is lightly brown, about 7 minutes.
2. Drain the drippings from the skillet. Add wine to sausage and simmer about 2 minutes. Add tomatoes with juices and simmer about 3 more minutes. Reduce the heat to low and stir in cream. Stir and simmer for about 5 minutes. Mix in 1⁄4 cup chopped basil and reduce heat to warm. Stir in 1⁄4 cup Parmesan.
3. Meanwhile, cook penne pasta according to package directions, about 10 minutes, or until al dente. Drain.
4. Divide pasta into 4 warm pasta bowls or entree plates. Ladle about 1 cup sauce atop each bowl of pasta. Sprinkle each portion with 1 tablespoon each Parmesan and basil. Serve hot. If desired, garnish with fresh whole basil leaves.

NOTE: Dried basil may be substituted for fresh. Use 1 tablespoon dried basil in step 2 and sprinkle 1⁄2 teaspoon basil atop each bowl in step 4.

Nutritional Information (per serving)
Calories 571
Protein   27 grams
Carbohydrates 55 grams
Fat-total 26 grams
Cholesterol 75 mg
Sodium   916 mg
 
© National Hot Dog & Sausage Council