PENNE WITH A SAGE CREAM SAUCE

Penne With a Sage Cream Sauce image

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.

Provided by By The Lake

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

In a large frying pan sauté the garlic, onions and mushrooms in the oil and butter until tender.
Deglaze the pan with the wine.
Add the cream and sage and simmer for a few minutes.
Stir in the cheese.
Season with pepper.
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.
Drain and add the penne to the sage cream sauce.
Plate and garnish with parsley.

Nutrition Facts : Calories 860.6, Fat 41.7, SaturatedFat 21.2, Cholesterol 111.2, Sodium 453.2, Carbohydrate 101.8, Fiber 15.3, Sugar 4.3, Protein 22.9