PENNE WITH RICOTTA AND SAUSAGE

1 pound penne pasta
5 ounces mild Italian sausage, casing removed
1 medium onion, chopped finely
1 tablespoon olive oil
1/2 cup white wine
6 ounces ricotta cheese
1/2 cup heavy cream
1 teaspoon chopped mint
Salt and pepper

Cook pasta according to directions in salt water. When done, drain well. Break sausage into small pieces and saute with onion in olive oil until pink disappears in sausage. Add wine, ricotta cheese, heavy cream; let gently simmer 5 minutes. Season to taste. Toss penne with sausage mixture and mint. Note: Fat-free ricotta cheese may be substituted if desired.