Ingredients

• 3 tablespoons olive oil
• 3 large garlic cloves
• 1 pound Italian sausage
• 5 fluids ounces white wine
• 5 ounces heavy whipping cream
• 8 ounces penne or rigatoni pasta
• salt and freshly ground black pepper to taste
• 0.25 cups grated Parmesan cheese
• fresh parsley

Instructions

1. 1 Bring a large pot salted water to a boil and cook pasta until tender with a bite, 9 to 11 minutes. Reserve 1 cup pasta water, then drain pasta.
2. 2 Meanwhile, in a skillet over medium heat, add olive oil and then sausage. Cook sausage, breaking it up with a spatula until it starts to brown, about 7 minutes.
3. 3 Add garlic and a little more olive oil if skillet seems dry. Pour in wine, and use a spoon to scrape up any browned bits on the bottom of the skillet.
4. 4 Simmer until wine has reduced by about half; add pasta water and half the Parmesan. Stir, then add cream. Stir again, season with salt and pepper. Let it cook for a minute, then stir in pasta. Check for seasoning, then add in remaining Parmesan. Stir well and serve sprinkled with parsley.

Nutrition per serving