Makes 6-8 servings.
- 1 lb. penne pasta, cooked in 1 gallon of well-salted boiling water for about eight minutes. Drain, but do not rinse.
- 1 tbsp. oil
- 1 cup small diced onion
- 2 tbsp. garlic
- 3 tbsp. chopped sun dried tomato
- ½ cup chopped ham
- 1 tbsp. dry sage
- 1cup dry white wine
- 1 cup cream
- 1 lb. frozen peas
- 1 cup Parmesan cheese
- 1 tbsp. gorgonzola cheese
- 1 tsp. sugar
Heat the oil on medium-high heat in a pot large enough to hold the 1 pound of cooked pasta.
Add the diced onion and cook for two minutes.
Stir in the garlic, sun dried tomatoes, chopped ham and dry sage.
Deglaze with white wine and simmer until almost dry.
Pour in the cream and bring back to a simmer.
Incorporate the cooked penne pasta and return to a simmer once again. Cook for 3-5 minutes or until the pasta is as soft as you would like it.
Toss in the peas and cook for 1 minute.
Add the Parmesan cheese, Gorgonzola cheese and sugar. Mix well and serve.