Penne in Cream Sauce with Sausage
		  Landini Bros. Alexandria, VA

			   6 Servings

	1 Tablespoon butter
	1 Tablespoon olive oil
	1 Medium onion, thinly sliced
	3 garlic cloves, minced
	1 pound sweet Italian Sausage,
  	  casings removed
	2/3 Cup dry white wine
	1 14/12 ounce can diced, peeled
  	  tomatoes with juices
	1 Cup whipping cream
	6 Tablespoons chopped Italian parsley

	1 pound penne pasta

	1 Cup freshly grated parmesan cheese


	Melt butter with oil in heavy large skillet over
	medium-high heat.  Add onion and garlic and saute
	until golden brown and tender, about 7 minutes. 
	Add sausage and saute until golden brown and cooked
	through, breaking up with back of spoon, about 7 minutes.
	Drain any excess drippings from skillet.  Add wine to
	skillet and boil until almost all liquid evaporates, 
	about 2 minutes.  Add tomatoes with juices and simmer 3 
	minutes.  Add cream and simmer until sauce thickens 
	slightly, about 5 minutes.  Stir in 4 tablespoons parsley.
	Season to taste with salt and pepper.  Remove from heat.
	(Sauce can be prepared 1 day ahead.  Cover and refrigerate.)
  	   Cook pasta in large pot of boiling salted water until 
	tender but still firm to bite.  Drain pasta; transfer to 
	large bowl.
  	   Bring sauce to simmer.  Pour sauce over pasta.  Add 3/4 
	cup of cheese and toss to coat.  Sprinkle with remaining
	1/4 cup of cheese and 2 tablespoons parsley.