Penne With a Sage Cream Sauce

Submitted by By The Lake

"I got this recipe from the "Shut up and Mangia" website. The author writes: "This recipe is my absolute favorite. I apologize, but I love cream sauce recipes. I know I’m getting up there and should slow down a bit but I can’t seem to help myself especially when it comes to this recipe. Enjoy!" Feel free to add sautéed shrimp, chicken or broccoli to this sauce.Serves 4 people."

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 lb penne pasta
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 3 garlic cloves, chopped
• 1 bunch of long green onion, chopped
• 6 baby portabella mushrooms, sliced
• 1⁄4 cup white wine
• 1 cup heavy whipping cream
• 8 fresh sage leaves
• 1 cup of fresh grated parmesan cheese
• 1 teaspoon fresh ground black pepper
• 1⁄4 cup of fresh flat leaf parsley

directions

1. In a large frying pan sauté the garlic, onions and mushrooms in the oil and butter until tender.
2. Deglaze the pan with the wine.
3. Add the cream and sage and simmer for a few minutes.
4. Stir in the cheese.
5. Season with pepper.
6. In a large pot bring 6 quarts of salted water to a boil. Cook the penne for about 10 to 12 minutes until al dente.
7. Drain and add the penne to the sage cream sauce.
8. Plate and garnish with parsley.