1 lb. penne pasta, cooked according to
package directions
2 tablespoons butter
1/2 cup extra virgin olive oil
1/2 cup yellow onions, chopped
3 cloves garlic, chopped
1/2 lb. mushroom, sliced
6 Italian sausage links, casing removed
1/4 cup plus 2 tablespoons white wine
2 tablespoons all-purpose flour
1 quart heavy cream
1/4 lb. prosciutto ham, chopped
1 tablespoon fresh sage (or 1 tsp
dry)
1 tablespoon fresh parsley (or 1 tsp
dry)
1/2 lb. grated Parmesan cheese
Salt to taste
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.
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.
Add cooked, drained pasta to pan with sauce. Toss
well. Transfer
to large serving platter and garnish with fresh
basil, sage and
additional parmesan cheese, if desired.