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serves 6


  • 1 tablespoon butter
    1 tablespoon olive oil
    1 medium onion, thinly sliced
    3 garlic cloves, minced
    1 pound chopped seitan
    1 cup dry white wine
    1 14-ounce can diced peeled tomatoes with juices
    1 cup whipping cream
    6 tablespoons chopped Italian parsley
    1 pound penne pasta
    1 cup freshly grated Parmesan cheese


  • Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until golden brown and tender, about 7 minutes.
    Add sausage and sauté until golden brown and cooked through, breaking up with back of spoon, about 7 minutes.
    Drain any excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 5 minutes. Add tomatoes with juices and simmer 5 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste with salt and pepper.
    Remove from heat. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
    Cook pasta in large pot of boiling salted water until tender but still firm to bite.
    Drain pasta; transfer to large bowl. Bring sauce to simmer. Pour sauce over pasta. Add 1/2 cup cheese and toss to coat. Sprinkle with remaining 1/2 cup cheese and 2 tablespoons parsley.
Penne in cream sauce and seitan

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