Penne Pasta with Sausage

This hearty penne pasta with Italian sausage has been my favorite quick dinner solution for years. The rich combination of cream, sun-dried tomatoes, and savory sausage creates a restaurant-quality meal in just 15 minutes—perfect for those evenings when you want something impressive without spending hours in the kitchen.

I first made this pasta when unexpected guests arrived one evening, and I needed something quick but impressive. The empty plates and requests for seconds told me everything I needed to know—this recipe has been in my regular rotation ever since.

Ingredients

• Penne or ziti pasta: Cooked al dente gives this dish the perfect texture and holds the sauce beautifully
• Italian sausage: Provides deep flavor as the protein foundation use either hot or sweet based on your preference
• Onion and garlic: Create the aromatic base that elevates the entire dish
• Tomato paste: Adds concentrated flavor and helps thicken the sauce
• Heavy cream: Transforms everything into a luxurious sauce that clings to every bite
• Sun dried tomatoes: Packed in oil bring intense sweet tomato flavor and beautiful color
• Fresh basil: Brightens the entire dish with its aromatic qualities
• Red wine: For deglazing captures all the delicious browned bits from the pan

Step-by-Step Instructions

Heat the Pan:

Heat olive oil in a large skillet over medium high heat until it shimmers but doesn't smoke. The proper temperature ensures your sausage will brown rather than steam.

Brown the Sausage and Onions:

Add the sausage and chopped onions to the hot oil breaking the sausage into bite sized pieces as it cooks. Continue cooking until the sausage is almost completely browned and the onions are becoming translucent about 5 minutes.

Add Aromatics:

Add the garlic to the pan and continue cooking for another minute until fragrant. Be careful not to burn the garlic as it can become bitter when overcooked.

Deglaze the Pan:

Pour in the red wine using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. This step adds incredible depth to your sauce.

Create the Sauce Base:

Reduce heat to medium low and stir in the tomato paste allowing it to cook briefly before adding the heavy cream. Whisk gently to incorporate the tomato paste into the cream until smooth and uniform in color.

Adjust Consistency:

The sauce will be quite thick at this point. Add some reserved pasta water or additional cream to achieve your desired consistency stirring until smooth and velvety.

Add Final Flavors:

Stir in the sun dried tomatoes and simmer for a few minutes to allow their flavor to infuse the sauce. Just before serving add the freshly chopped basil which will release its aromatic oils.

Combine and Serve:

Toss the drained pasta with the sauce ensuring every piece is well coated. Serve immediately with freshly grated Parmigiano on top.

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My absolute favorite part of this recipe is the moment when the cream hits the tomato paste creating that beautiful rosy colored sauce. It reminds me of dining at my favorite Italian restaurant in Florence where I first fell in love with creamy tomato sauces.

Perfect Pasta Technique

The key to this dish is properly cooked pasta. Cook it al dente which literally means "to the tooth" in Italian indicating pasta that is cooked through but still has a slight resistance when bitten. This typically means cooking for 1 2 minutes less than package directions instruct. Al dente pasta holds up better when tossed with sauce preventing it from becoming mushy and allowing it to absorb some of the delicious sauce flavors.

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Sausage Selection Matters

The quality of your Italian sausage significantly impacts the final dish. Look for sausage with visible herbs and spices in the meat which indicates proper seasoning. Premium Italian sausage will contain fennel seeds garlic and sometimes wine. If using sweet Italian sausage you can always adjust the heat level by adding red pepper flakes to taste. For those avoiding pork excellent substitutes include chicken or turkey Italian sausage which provide similar flavor profiles with less fat.

Make Ahead Options

This pasta dish reheats beautifully which makes it perfect for meal prep. To prepare ahead simply make the sauce and refrigerate it separately from the pasta for up to 3 days. When ready to serve reheat the sauce gently on the stovetop adding a splash of cream or pasta water to restore its silky texture. Cook fresh pasta and combine with the warmed sauce. The flavors actually develop further after a day or two making leftovers something to look forward to rather than settle for.

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, you can use ziti, rigatoni, or any pasta that holds sauce well. Just make sure to cook it al dente.

→ How can I make this dish spicier?

You can add red pepper flakes while cooking the sausage or use hot Italian sausage for more heat.

→ Can I substitute the heavy cream?

You can use half-and-half or a plant-based cream alternative, but the sauce may be slightly less rich.

→ What type of wine should I use to deglaze?

Use a dry red wine that you enjoy drinking, as it enhances the flavor of the dish. Avoid cooking wines.

→ Can I make this ahead of time?

Yes, you can prepare the sauce in advance and refrigerate it. Combine it with cooked pasta when ready to serve.

→ What can I serve with this dish?

This pairs well with garlic bread, a fresh green salad, or roasted vegetables for a complete meal.