Penne With Sausage, Peas And Mascarpone

1. 1

   Saute sausages in Dutch ovenover high heat until brown, breaking into small pieces with back of spoon, about 12 minutes. Using slotted spoon, transfer sausage to bowl. Keep 1 tbsp. of drippings in the pot. Add onion and saute until light brown, about 6 minutes. Add cream; boil 5 minutes. Add broth; boil until reduced to sauce consistency, stirring occasionally, about 8 minutes. Return sausage to pot.

2. 2

   Cook penne in large pot of boiling salted water until pasta is just tender but firm to bite.

3. 3

   Meanwhile, bring sauce to simmer over medium heat. Add peas and mascarpone and simmer until peas are tender, about 6 minutes.

4. 4

   Drain pasta. Add to sauce; toss to coat. Mix in the parmesan. Season with salt and pepper. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.