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.

Ingredients

4 serv.

penne pasta↗1 lb
extra virgin olive oil↗2 tablespoons
butter↗1 tablespoon
garlic cloves↗3
chopped
green onion↗1
chopped
baby portabella mushrooms↗6
sliced
white wine↗1⁄4 cup
heavy whipping cream↗1 cup
fresh sage leaves↗8
fresh grated parmesan cheese1 cup
fresh ground black pepper↗1 teaspoon
fresh flat leaf parsley↗1⁄4 cup

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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