1 T butter
1 14.5 oz can diced tomatoes
1 T olive oil
1 cup whipping cream
2 cups sliced onion
1/2 cup chopped fresh parsley
2 1/2 tsp chopped garlic
Salt and pepper to taste
1 lb mild Italian sausage
1/2 lb hot Italian Sausage
2/3 cups dry white wine1 cup grated Parmesan cheese*
1 lb mini penne pasta*
Melt the butter with the oil in large skillet over medium - high heat. Add the onion and garlic and saute until golden brown and tender, about 7 minutes. Add the sausage and saute until golden brown and cooked through, breaking up the sausage as it cooks, about 7 minutes. Drain any excess fat from the skillet.
Add the wine to the skillet with drained meat and boil until almost all the liquid has evaporated, about 2 minutes. Add the tomatoes with their juices and simmer 3 minutes. Add the cream and simmer until the sauce thickens slightly, about 5 minutes. Stir in parsley and season to taste with salt and pepper. Cool, package in a labeled 1-gallon freezer container, and freeze with 1 cup Parmesan cheese in a sandwich bag attached.
To serve, thaw the meat sauce and simmer for 10 minutes, stirring frequently. Meanwhile, cook the pasta in large pot of boiling, salted water until tender but still firm to bite.
Pour the sauce over the pasta and sprinkle with Parmesan cheese.
PREP DAY Slice the onions and chop the garlic. You could saute the onions and garlic and sausages and drain. Put in a container and refrigerate until the cooking day.
FREEZE I also freeze the pasta in a bag along with the cream sauce. I do NOT cook it prior, just freeze with the sauce. Then you have all of the ingredients together.
