Penne alla Senese

Today it's time for a hearty pasta dish that really sticks to your ribs. Let's just get this out of the way now; this is not a low calorie pasta dish. It is, however, one of the best pasta dishes I've made in a long time. I mean with sausage, prosciutto, half & half (at least it's fat free), Parmesan and walnuts what's not to love? In the time it takes to boil water and cook the penne you can have this sauce done. It's okay to indulge every once in a while; I mean, how else are we supposed to be able to keep our new year's resolutions? If you have new year's resolutions, that is. I don't make them because all I do is end up disappointing myself...then eating this pasta...then feeling bad about eating this pasta...then you are totally negating the deliciousness AND okayness of eating a dish like this every once in a while. Don't negate. Eat.

Penne alla Senese (adapted from Every Day with Rachael Ray, January/February 2015)


1 lb. penne
1 T. olive oil
1 T. unsalted butter
1 lb. fresh sweet Italian sausage, casings removed
1 c. walnut pieces
1 small onion, diced
2 cloves garlic, minced
3 oz. prosciutto, finely chopped
1 T. dried rosemary
1/4 c. brandy or cognac
1 c. fat free half and half
1 T. dried sage
Salt
1 c. (4 oz.) Parmesan cheese, grated

Bring a large pot of water to a boil for the pasta and cook according to package directions, reserving about 1/2 c. of the pasta cooking water before draining. In a large skillet heat the olive oil and butter until the butter is melted then add the sausage and walnuts and cook over medium heat, stirring occasionally to break up the sausage, until the sausage is a deep golden brown and cooked through. 

Add the onion and garlic and stir until the onion begins to soften, about 3-5 minutes. Add the prosciutto and rosemary and cook for 1-2 minutes. Add the brandy or cognac and stir to scrape up any brown bits on the bottom of the skillet. Add the half and half and sage and bring to a bubble. Reduce the heat to low and let simmer, stirring occasionally, while the pasta cooks. Toss the cooked pasta with the sauce, the reserved pasta cooking water and Parmesan cheese. Divide among 6 bowls and serve!

6 servings (677 calories each serving) according to my calculator on loseit.com