Penne With A Sage Cream Sauce - cooking recipe

Ingredients

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

Preparation

In a large frying pan saute the garlic, onions and mushrooms in the oil and butter until tender.
Deglaze the pan with the wine.
Add the cream and sage and simmer for a few minutes.
Stir in the cheese.
Season with pepper.
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.
Drain and add the penne to the sage cream sauce.
Plate and garnish with parsley.