Olive Garden Penne Senese |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners. Ingredients:
1 lb penne pasta, cooked |
2 tablespoons butter |
1/2 cup extra virgin olive oil |
1/2 cup yellow onion, chopped |
3 garlic cloves, chopped |
1/2 lb mushroom, sliced |
6 italian sausages, casing removed |
1/4 cup white wine |
2 tablespoons white wine |
2 tablespoons all-purpose flour |
1 quart heavy cream |
1/4 lb prosciutto ham, chopped |
1 tablespoon fresh sage, chopped |
1 tablespoon fresh parsley, chopped |
1/2 lb parmesan cheese, grated |
1 teaspoon garlic pepper seasoning (optional) |
salt, to taste |
fresh basil leaf, chopped (garnish) |
fresh sage, chopped (garnish) |
parmesan cheese, grated (garnish) |
Directions:
1. Heat pan over medium heat. Add butter and allow to melt. Add oil, onions and garlic. Reduce heat and cook for 5 minutes. Add mushrooms and sausage. Cook until pink is no longer visible in sausage.
2. Add white wine and bring to a boil. Whisk in flour and let cook for 1 minute to remove flour taste. Add remaining ingredients. Bring to a boil, lower heat and simmer for 10 minutes, or until sauce reaches desired consistency.
3. Add cooked, drained pasta to pan with sauce. Toss well.
4. Transfer to large serving platter and garnish with fresh basil, sage and additional parmesan cheese, if desired.
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