• 3 spicy Italian sausages, diced
• 1 tbsp (15 mL) olive oil
• 1/3 cup (75 mL) dry white wine
• 6 tbsp (90 mL) chopped pistachios
• 2 cups (500 mL) tomato sauce
• 4 tbsp (60 mL) chopped fresh parsley
• 4 tbsp (60 mL) Canadian Cream Cheese
• Nutmeg
• Pepper
• 1 lb (500 g) penne

1. In saucepan, sauté sausages in oil for 5 minutes while stirring. Pour wine and half the pistachios and reduce until wine has almost completely evaporated. Add tomato sauce and parsley and cook for 5 minutes over low heat. Stir in Canadian Cream Cheese and nutmeg. Pepper to taste. Set aside and keep warm.
2. In large saucepan of salted boiling water, cook penne "al dente". Drain, divide pasta among 4 plates and coat with sauce. Garnish each plate with remaining chopped pistachios.

4 servings