Made this for dinner tonight, penne and italian sausage & white wine cream sauce
1 tbsp butter
1 tbsp olive oil
1 medium thin sliced onion
3 garlic cloves minced
1lb sweet Italian sausage
2/3 cup dry white wine
1 can diced peeled tomatoes
1 cup whipping creme
1 lb penne
1 cup parmesan cheese
melt butter with olive oil, add onion and garlic, saute until golden brown.Â add sausage (break up), cook, drain fat and oil.Â Add wine, cook two minutes.Â add tomatoes, cook three minutes.Â add creme, cook for five minutes.Â remove from heat.
cook pasta, pour sauce over pasta.Â add 3/4 of parmesan sprinkle with remaining.
For desert I made Creme Brulee
2 cups whipping cream
1/2 cup sugar
2 tablespoons chopped peeled fresh ginger
1 vanilla bean, split lengthwise
5 large egg yolks
12 teaspoons sugar
Preheat oven to 325Â°F.Â Â Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean into sauce.Â Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low. Strain into large measuring cup.
Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes.
Bake custards until almost set in center when pans are gently shaken, about 30 minutes.
Sprinkle 2 teaspoons sugar evenly over each custard, direct flame so that sugar melts and browns.