Penne and Sausage in Cream Sauce

1 tablespoon butter 1 tablespoon olive oil 1 large onion, thinly sliced 4 garlic cloves, minced 1 pound sweet Italian sausage, casings removed ⅔ cup dry white wine 1 14 ½-ounce can diced peeled tomatoes with juices 1 cup whipping cream 5 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 2 minutes. Add tomatoes with juices and simmer 3 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 3 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 ¾ cup cheese and toss to coat. Sprinkle with remaining ¼ cup cheese and 2 tablespoons parsley.