Ingredients

• 1 pound spicy Italian sausage , casing removed
• 1 tablespoon minced fresh parsley
• 0.5 cups dry white wine
• 0.25 cups heavy cream
• 3.5 cups tomato sauce
• 1 cup water
• 14.5 ounces dry penne pasta
• 1 cup finely grated Parmigiano-Reggiano cheese

Instructions

1. 1 Cook sausage in a Dutch oven over medium heat until browned, about 15 minutes. Stir in parsley; cook for 2 minutes. Stir in wine; cook until nearly evaporated, 3 to 5 minutes.
2. 2 Increase heat to high; stir in heavy cream and bring to a boil. Stir in tomato sauce and water; return to a boil. Reduce heat to low; simmer sauce for 1 hour.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add penne, return to a boil, and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
4. 4 Stir penne into sauce to combine. Remove from heat, cover, and let sit about 2 minutes.
5. 5 Top servings with grated Parmigiano-Reggiano.

Nutrition per serving