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.
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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.