This ridiculously easy sausage and penne pasta dinner is so good, you will want it on your weekly dinner rotation. It also makes a great dinner when you have company coming and heats up nicely as leftovers. Make this once and your family will want it again and again!
Sausage and Penne Pasta
Years ago, I was given this recipe by one of my coworkers. I was just married at the time and I am telling you, I made this every single time we had company over. Every.Single.Time. But you know what? My hubby never complained.
Served up with a caesar salad and garlic toast (or Texas Toast if you’re from our parts), your guests will be happy too. And the best thing about this recipe is you probably have most of the ingredients on hand already.
But no need to wait until you have company coming over. Nope! This sausage and penne pasta recipe is so quick and easy, you can make it during the week.
Plus is make the best left overs!!
My kids are typically not fans of spicy sausage but you can make this recipe with any kind of sausage you prefer. I have made this recipe with half mild and half spicy sausage and they never knew (ssshhhh…don’t tell)
I love the basil that is added to the sauce. Do you ever chiffonade your basil? Simply stack clean basil leaves on top of each other, roll them up, and thinly slice. It’s a fancy way to “ribbon” your basil.
The recipe calls for peas and I just throw them into the sauce frozen. They thaw out in the cooking process. The small amount of added heavy cream cuts down on the acidity of the tomatoes.
Top with shredded Parmesan cheese and cracked pepper. So, so good!
PIN FOR LATER
Sausage and Penne Pasta
- tbsp extra virgin olive oil
- 1 ½ pound mild Italian sausage casings removed
- 3-4 cloves garlic
- ½ cup chicken broth
- 1 28 oz can crushed tomatoes
- ½ cup heavy cream
- 1 cup frozen green peas
- 24 leaves fresh basil torn or thinly sliced
- 1 pound penne rigate pasta
- grated Italian cheese for passing
- salt and pepper
- Heat a large, deep skillt over medium heat. Coat the pan with the olive oil. Cook the sausage meat crumbling as it browns. Add the chopped the garlic.
- When the sausage crumbles and garlic have cooked, deglaze the pan drippings with chicken broth.
- Stir in the crushed tomatoes and bring the sauce to a bubble, then reduce heat to a simmer. Stir cream into the sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper.
- Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, and then transfer pasta to a serving bowl. Top with grated cheese as desired.