penne pasta w/tomato cream sauce
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| Serves | 6-8 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Dietary | Gluten Free |
| Meal type | Lunch, Main Dish |
Ingredients
- 1 lb. gluten free pasta, cooked & drained
- 1 lb. gluten free Italian Sausage
- 1 large onion, sliced
- 3-4 cloves garlic, sent through press
- 2/3 c. dry white wine
- 1 14-oz. can petite diced tomatoes (or same amount of fresh tomatoes
- 1 c. heavy cream or non-dairy milk of choice (full fat coconut works best)
- 1/4 t. chopped fresh flat leaf parsley
Optional
- Parmesan cheese
Note
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My sister found this recipe on allrecipes.com forever ago and it is a good one!
Directions
| 1. | Cook pasta & set aside. | |
| 2. | In a large pan, sauté onion & garlic over medium heat in a little oil until translucent. | |
| 3. | Add Italian sausage and cook until browned. | |
| 4. | Add white wine and let simmer a few minutes, until wine starts to evaporate. | |
| 5. | Add tomatoes with their juices and let simmer until sauce begins to thicken; add parsley. | |
| 6. | Add heavy cream or coconut milk and turn burner to low and allow sauce to simmer/ thicken; add pasta and toss to coat well. I like to cook the noodles in the sauce for a few more minutes as it gives the sauce a thick, creamy consistency. | |
| 7. | Season to taste with salt & pepper and top with parmesan cheese, if desired. |
