Sausage Penne Pasta

Comfort food done right: this Sausage Penne Pasta is a creamy, tomato-kissed weeknight winner that comes together quickly and fills the house with irresistible aromas. Bright tomatoes, tender penne, savory Italian sausage, and a luscious cream-Parmesan sauce make a satisfying plate that feels special but is simple to pull together. I love this recipe for busy evenings when you want something hearty without fuss—there’s a nice balance of textures and flavors, and it’s easy to customize with a few pantry staples.

Why this recipe works

The base of this dish is straightforward but smart. Sausage brings seasoning and meaty texture, penne carries the sauce into every bite, and the combination of stewed tomatoes and heavy whipping cream creates a rich, slightly tangy sauce that clings to the pasta. A little garlic and dried basil add aromatic depth, while Parmesan rounds everything out with umami. The method keeps everything in a few simple pans so cleanup is minimal and the cook time stays modest.

Ingredients

Use the list below exactly as written; I’m keeping quantities unchanged so the finished dish turns out as intended.

• 16oz penne pasta
• 1 lb Italian sausage, mild
• 2 tsp minced garlic
• 1 1/2–2 cans Italian stewed tomatoes, drained and chopped
• 1 1/2 cup heavy whipping cream
• 1/2 tsp salt
• 1/4 tsp dried basil
• 1 cup Parmesan cheese, shredded (divided)

Make-ahead and swaps

This Sausage Penne Pasta keeps well. Make it a day ahead and refrigerate in an airtight container for up to 3 days; gently reheat with a splash of cream or milk to refresh the sauce. If you prefer a lighter version, substituting a lower-fat cream alternative will change the texture slightly but still give good flavor—just be aware the sauce will be less rich. If you like heat, add red pepper flakes when the garlic softens.

Equipment

• Large pot for boiling pasta
• Large skillet for cooking sausage and sauce
• Colander
• Measuring cups and spoons
• Wooden spoon or spatula

Taste and texture notes

The cream softens the acidity from the stewed tomatoes, creating a slightly pink, velvety sauce. The mild sausage gives savory depth without overpowering the tomatoes or cream, while the Parmesan melts in for a silky finish. The penne’s ridges and tube shape catch pockets of sauce, delivering flavor with every forkful.

Step-by-step instructions

Follow these clear, sequential steps to make the Sausage Penne Pasta. I kept the order faithful to the original method but rewrote each step so it’s actionable and easy to follow.

1. Bring a large pot of salted water to a rolling boil over high heat. Add the 16oz penne pasta and cook according to the package directions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander and set aside.
2. While the pasta cooks, heat a large skillet over medium heat. Add the 1 lb Italian sausage, breaking it up into bite-size pieces with a wooden spoon or spatula. Cook the sausage, stirring occasionally, until it is browned and cooked through. There should be no pink remaining.
3. Reduce the heat to medium-low and add the 2 tsp minced garlic to the skillet with the cooked sausage. Stir and cook the garlic for about 30–60 seconds, just until fragrant. Take care not to let the garlic burn.
4. Add the drained and chopped Italian stewed tomatoes (1 1/2–2 cans) to the skillet. Stir to combine the tomatoes with the sausage and garlic. Let the mixture simmer gently for 2–3 minutes so the flavors start to meld.
5. Pour 1 1/2 cup heavy whipping cream into the skillet with the sausage and tomatoes. Stir the sauce, raising the heat to medium-low if needed so the cream warms but does not boil vigorously. Allow the sauce to simmer lightly for 3–5 minutes, stirring occasionally, until it’s slightly thickened.
6. Season the sauce with 1/2 tsp salt and 1/4 tsp dried basil. Stir well to distribute the seasonings. Taste the sauce and adjust the salt if necessary.
7. Stir in 3/4 cup of the shredded Parmesan cheese (reserve the remaining cheese for topping) until it melts into the sauce and creates a creamy consistency. If the sauce seems too thick, add a splash of the reserved pasta cooking water—start with 1–2 tablespoons and add more as needed—to loosen it to your desired consistency.
8. Add the cooked and drained penne pasta to the skillet. Toss the pasta with the sauce so each piece becomes evenly coated. Continue to cook over low heat for 1–2 minutes to let the pasta absorb some of the sauce and heat through.
9. Turn off the heat and sprinkle the remaining 1/4 cup of shredded Parmesan cheese over the pasta. Gently fold it in so the cheese melts into the top layer and adds a finishing touch.
10. Serve the Sausage Penne Pasta immediately, garnishing with an extra sprinkle of Parmesan if desired. Enjoy while hot.

Plating and serving suggestions

Serve this pasta in shallow bowls so the sauce spreads across the surface. A simple side salad or some roasted vegetables complements the richness nicely—think mixed greens with a bright vinaigrette or roasted broccoli with lemon. For bread lovers, crusty slices or garlic toast are perfect for sopping up every last bit of sauce.

Tips for success

• Don’t overcook the pasta: al dente penne will hold its shape and texture when tossed into the sauce.
• Reserve pasta water: the starchy liquid is useful for adjusting the sauce consistency and helping it cling to the noodles.
• Brown the sausage well: searing creates flavor, so take your time to slightly caramelize the meat before adding garlic and tomatoes.
• Adjust creaminess: if you prefer a thicker sauce, cook it a bit longer to reduce; for a looser sauce, add more of the reserved pasta water or a splash of stock.

Variations

Want to switch things up? Try one of these simple variations:

• Add vegetables: sautéed bell peppers, mushrooms, or spinach fold into the sauce beautifully.
• Spicy kick: stir in red pepper flakes or use a spicy sausage instead of mild.
• Herby finish: a handful of chopped fresh basil or parsley stirred in at the end brightens the dish.
• Baked version: transfer the tossed pasta to a baking dish, sprinkle extra Parmesan and breadcrumbs on top, and bake at 375°F for 10–12 minutes for a golden crust.

Make it for a crowd

This Sausage Penne Pasta scales well—double the ingredients and use a large pot and skillet (or a braiser) to accommodate the extra volume. Keep the same proportions for consistent flavor and texture. For parties, serve family-style with the skillet on the table so guests can help themselves.

Nutritional notes

Because this dish uses heavy whipping cream and Parmesan, it’s on the richer side. It delivers a satisfying amount of protein from the sausage and calcium from the cheese. Pairing the pasta with a bright salad or steamed vegetables helps balance the meal.

Final thoughts

Sausage Penne Pasta is the kind of recipe you’ll return to again and again: straightforward ingredients, forgiving technique, and reliably delicious results. It’s ideal for weeknight dinners, and with a handful of tweaks it can adapt to what’s in your fridge or the tastes at your table. Make it, share it, and enjoy how quickly it becomes a family favorite.

Happy cooking!