Penne With Sausage, Peas And Mascarpone

• 3/4 lbs. hot Italian sausages, casings removed
• 3/4 lb. sweet Italian sausages, casings removed
• 1 cup chopped onion
• 1 1/4 cups whipping cream or creme fraiche
• 3/4 cup low-salt chicken broth
• 1 lb. penne pasta
• 2 cups frozen peas
• 2/3 cup mascarpone cheese
• 3/4 cup freshly grated parmesan cheese

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. Cook penne in large pot of boiling salted water until pasta is just tender but firm to bite.
3. Meanwhile, bring sauce to simmer over medium heat. Add peas and mascarpone and simmer until peas are tender, about 6 minutes.
4. Drain pasta. Add to sauce; toss to coat. Mix in the parmesan. Season with salt and pepper. Serve.

hot italian sausages, sweet italian sausages, onion, whipping cream, lowsalt chicken broth, penne pasta, frozen peas, mascarpone cheese, freshly grated parmesan cheese

Taken from www.epicurious.com/recipes/member/views/penne-with-sausage-peas-and-mascarpone-50107441 (may not work)