Ingredients
2 lbs penne pasta, cooked according to package directions
4 Tbsp butter
1 cup extra virgin olive oil
1 cup yellow onions, chopped
6 cloves garlic, chopped
1 lb mushroom, sliced
12 Italian sausage links, casing removed
1/2 cup + 4 Tbsp white wine
4Tbsp all-purpose flour
2 quart heavy cream
1/2 lb prosciutto ham, chopped
2 Tbsp fresh sage (or 1 tsp dry)
2 Tbsp fresh parsley (or 1 tsp dry)
1 lb grated Parmesan cheese
2 tsp garlic pepper (optional)
Salt to taste

Procedures

1. HEAT pan over medium heat. Add butter and allow to melt. Add oil, onions and garlic. Reduce heat and cook for 5 minutes. Add mushrooms and sausage. Cook until pink is no longer visible in sausage.
   
2. ADD white wine and bring to a boil. Whisk in flour and let cook for 1 minute to remove flour taste. Add remaining ingredients. Bring to a boil, lower heat and simmer for 10 minutes, or until sauce reaches desired consistency.
   
3. ADD cooked, drained pasta to pan with sauce. Toss well.
   
4. TRANSFER to large serving platter and garnish with fresh basil, sage and additional parmesan cheese, if desired.