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Ingredients

• 2 tablespoons  extra-virgin olive oil
• 1 medium  yellow onion, finely diced
• 1 medium  clove garlic, finely chopped
• 1-1/4 pounds  hot Italian sausage, casings removed
• 1/2 cup  dry white wine (can be the same wine as for the mussels, above)
• 1 cup  pitted Kalamata olives, coarsely chopped
• 1 cup  (about 6 ounces) oil-packed sun-dried tomato halves, drained and coarsely chopped
• 1 cup  heavy cream
• 1/4 cup  chopped fresh flat-leaf parsley
• 1/4 cup  grated Parmigiano-Reggiano
• 1 pound  dried farfalle or fusilli
•   Kosher salt and freshly ground black pepper

Description

Bring A Large Pot Of Well-salted Water To A Boil Over High Heat.

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