Penne With A Sage Cream Sauce

• 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

1. In a large frying pan saute 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.

penne pasta, extra virgin olive oil, butter, garlic, long green onion, baby portabella mushrooms, white wine, heavy whipping cream, sage, parmesan cheese, fresh ground black pepper, flat leaf parsley

Taken from www.food.com/recipe/penne-with-a-sage-cream-sauce-369333 (may not work)