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Olive Garden's Penne Senese

    1 lb. penne pasta, cooked according to package directions
    2 tablespoons butter
    1/2 cup extra virgin olive oil
    1/2 cup yellow onions, chopped
    3 cloves garlic, chopped
    1/2 lb. mushroom, sliced
    6 Italian sausage links, casing removed
    1/4 cup plus 2 tablespoons white wine
    2 tablespoons all-purpose flour
    1 quart heavy cream
    1/4 lb. prosciutto ham, chopped
    1 tablespoon fresh sage (or 1 tsp dry)
    1 tablespoon fresh parsley (or 1 tsp dry)
    1/2 lb. grated Parmesan cheese
    Salt to taste

  Heat pan over medium heat. Add butter and allow to melt. Add oil,
 onions and garlic. Reduce heat and cook for 5 minutes. Add mushrooms
 and sausage. Cook until pink is no longer visible in sausage.

  Add white wine and bring to a boil. Whisk in flour and let cook for
 1 minute to remove flour taste. Add remaining ingredients. Bring to
 a boil, lower heat and simmer for 10 minutes, or until sauce reaches
 desired consistency.

  Add cooked, drained pasta to pan with sauce. Toss well. Transfer
 to large serving platter and garnish with fresh basil, sage and
 additional parmesan cheese, if desired.