Penne with Sausage
Mascarpone is a creamy, mild Italian cheese. If it is unavailable or too pricey, use a mixture of 6 tablespoons cream cheese and 5 tablespoons whipping cream and achieve the same rich results in this Penne with Sausage.
12 oz hot Italian sausage, casings removed
12 oz mild Italian sausage, casings removed
1 large onion, chopped
1 1/4 cup whipping cream
3/4 cup chicken broth
2 cup frozen green peas
2/3 cup mascarpone cheese
16 oz penne pasta
3/4 cup grated Parmesan cheese
1 tsp salt
1/4 tsp pepper
Cook sausages in a large saucepan over medium-high heat until browned and crumbly, about 10 minutes. Place sausages in a bowl. Drain pan, reserving 1 tablespoon drippings in pan.
Add onion to saucepan. Cook until golden, about 5 minutes. Add cream. Simmer until slightly reduced, about 5 minutes. Add broth. Simmer until thickened, about 10 minutes.
Return sausage to saucepan. Bring to a simmer. Add peas and mascarpone. Cook, uncovered, until peas are tender, about 5 minutes.
Meanwhile, cook pasta according to package directions. Drain. Combine pasta and sauce in a large serving bowl. Add Parmesan, salt and pepper. Stir to blend. Serve immediately.
Penne with Sausage tip: A quick and easy way to cook the penne is to use a colander, large strainer or French-fry basket that fits down inside the pot of boiling water. That way, you can simply lift the basket out and shake it to drain off the cooking water.