Delicious & Easy Penne with Sausage and Creamy Tomato Sauce: Your Ultimate Weeknight Meal
Craving a rich, satisfying pasta dish that comes together in a flash? Look no further! This Penne with Sausage and Tomato Cream Sauce is the epitome of a flavorful, comforting, and incredibly easy weeknight dinner. It’s a culinary hug in a bowl, designed to delight your taste buds without demanding hours in the kitchen.
Why This Creamy Sausage Penne Recipe Is a Winner
This Penne with Sausage and Tomato Cream Sauce isn’t just another pasta dish; it’s a hearty, filling, and unbelievably straightforward meal that consistently delivers on flavor. It’s perfect for busy evenings when you want something substantial and delicious without a lot of fuss. With minimal prep, especially if you engage in a little “mise en place” (chopping and measuring your ingredients ahead of time), this dish can be on your table in under 30 minutes.
The secret to its incredible depth of flavor lies in the choice of ingredients and how they are layered. Ground pork sausage, with its inherent richness and seasoning, forms the savory foundation. When paired with a vibrant, slightly creamy tomato-based sauce, infused with aromatic oregano, earthy sage, a subtle kick from red pepper flakes, and the pungent sweetness of fresh garlic and shallots, every bite is an explosion of balanced tastes. This isn’t just a meal; it’s an experience of robust, comforting flavors that make you want to go back for more. We love to keep ground sausage on hand, stocking up when it’s on sale, for quick and easy meals like this pasta or even colorful stuffed peppers.
What makes this recipe truly special is its ability to taste like it took hours, when in reality, it’s incredibly efficient. The sausage browns quickly, creating a fond at the bottom of the pan that adds even more savory notes to the sauce. The diced tomatoes provide a bright acidity that cuts through the richness, while the heavy cream ties everything together with a luxurious, velvety finish. It’s the kind of dish that warms you from the inside out, making it a perfect choice for any season.
Gather Your Ingredients for This Simple Penne Pasta Dish
Preparing this exquisite pasta requires just a handful of accessible ingredients. The beauty lies in their quality and how they harmoniously blend to create a truly memorable meal. Below is a visual guide, and you can find all precise measurements, ingredients, and detailed instructions in the printable recipe card located at the end of this post.
Ingredient Spotlight & Easy Substitutions
Let’s dive deeper into the core components of this dish and explore some clever substitutions to suit your pantry or dietary needs. Understanding each ingredient’s role will help you achieve the best flavor and texture every time.
PASTA – While we’ve chosen classic penne pasta for this recipe – its tubular shape and ridged surface are perfect for holding onto every drop of that luscious sauce – feel free to experiment with other pasta shapes. Spaghetti offers a fun, twirl-worthy experience, while larger shapes like ziti, rigatoni, or mostaccoli provide a heartier bite. For a healthier twist, consider whole wheat penne, or gluten-free pasta if needed. Remember to cook your pasta to al dente for the best texture!
SAUSAGE – A pound of flavorful ground pork sausage is key. You can opt for regular, mild, or hot, depending on your preference for spice. Italian sausage, with its traditional blend of fennel and other spices, adds another layer of authentic flavor. If pork isn’t your preference, this recipe works beautifully with ground beef. When substituting with ground beef, you might want to add a pinch of Italian seasoning or a little extra fennel seed to mimic the classic sausage flavor. Ground chicken or turkey sausage are also lighter alternatives that can be seasoned to taste.
AROMATICS (Shallots & Garlic) – Minced shallots and minced garlic create the aromatic backbone of this sauce. Shallots offer a milder, sweeter flavor than onions, while garlic brings its indispensable pungent warmth. Don’t skimp on fresh aromatics; they make a world of difference. If shallots are unavailable, a finely minced small yellow onion can be used as a substitute, though the flavor profile will be slightly different.
TOMATOES – We use diced tomatoes, specifically two 14-ounce cans (totaling 28 ounces), for their texture and bright tomato flavor. Canned diced tomatoes hold their shape well, adding substance to the sauce. For an even smoother sauce, you could use crushed tomatoes. If you want to elevate the flavor, look for high-quality San Marzano diced tomatoes.
HERBS & SPICES – Dried oregano and dried sage are the herbaceous stars, providing classic Italian-inspired flavors. Sage, in particular, pairs exceptionally well with pork. A small amount of red pepper flakes adds a delightful warmth and subtle heat that enhances the overall profile without overpowering it. You can adjust the amount of red pepper flakes to your desired level of spiciness, from just a whisper to a fiery kick. If using fresh herbs, double the quantity and add them closer to the end of cooking for maximum vibrancy.
CREAM – Heavy whipping cream is what gives this sauce its luxurious, velvety texture and rich mouthfeel. It transforms the tomato base into a truly decadent experience. For a slightly lighter version, you could use half-and-half, though the sauce will be less thick and rich. Avoid using regular milk as it might curdle when simmered with tomatoes.
GARNISH – Freshly shredded Parmesan cheese is the perfect finishing touch. Its salty, umami notes complement the rich sauce beautifully. Always opt for freshly grated Parmesan over pre-grated for superior flavor and melt. A sprinkle of fresh parsley or basil can also add a pop of color and freshness.
Step-by-Step Guide: Crafting Your Penne with Tomato Sage Sausage Sauce
These step-by-step photos and detailed instructions are here to help you visualize how to make this delicious recipe with confidence. For a quick reference, you can Jump to Recipe to get the printable version, complete with all measurements and concise instructions, at the bottom of this page.
- **Cook the Penne:** Begin by cooking your penne pasta according to the package directions. It’s crucial to cook it to al dente – tender but still firm to the bite. This prevents it from becoming mushy when mixed with the sauce. Remember to generously salt your pasta water; it’s your first chance to season the pasta itself!
- **Brown the Sausage and Aromatics:** In a large heavy-bottomed skillet, add the ground pork sausage, minced shallots, and minced garlic. The heavy bottom ensures even cooking and prevents scorching.
- **Sauté Until Cooked:** Cook this mixture over medium heat, continuously stirring and crumbling the sausage with a spoon or spatula. Continue for approximately 5 minutes, or until the sausage is lightly browned and thoroughly cooked through. This browning step is vital for developing rich, savory flavors. If the sausage releases a lot of grease, carefully drain the excess fat before proceeding, leaving just a tablespoon or two for flavor.
- **Simmer the Sauce Base:** Next, stir in the diced tomatoes (undrained, so you get all that delicious juice!), dried oregano, dried sage, and red pepper flakes. Give everything a good stir to combine and scrape up any browned bits from the bottom of the skillet – this is where much of the flavor resides! Bring the liquid to a gentle boil, then reduce the heat to a simmer. Cook, stirring occasionally, for 4 minutes. This allows the flavors to meld beautifully and the sauce to thicken slightly.
- **Drain Pasta and Combine:** Once the penne is done cooking, drain it well. Return the hot, drained pasta to its original pan (or a large serving bowl if preferred).
- **Add Cream and Sauce:** Pour the fragrant tomato and sausage sauce directly into the pasta. Then, add the heavy whipping cream. This is where the magic happens, transforming the robust tomato sauce into a creamy, luxurious delight.
- **Heat Through Gently:** Stir the pasta, sauce, and cream together over very low heat for just about one minute, or until everything is thoroughly warmed through and the sauce coats the pasta beautifully. Be careful not to boil the sauce once the cream is added to prevent separation. If the sauce seems too thick, you can add a splash of reserved pasta water to reach your desired consistency.
- **Garnish and Serve:** Ladle generous portions into bowls. Finish each serving with a generous sprinkle of freshly shredded Parmesan cheese. For an added touch of freshness, a scattering of chopped fresh basil or parsley would be wonderful. Serve immediately and enjoy!
Frequently Asked Questions & Expert Tips for Perfect Pasta
Here are some common questions and expert advice to help you master this delicious penne with sausage recipe and make it your own.
Store any leftover Penne with Sausage and Tomato Cream Sauce in an airtight container in the refrigerator for 3-4 days. To reheat, you can gently warm it in a skillet over medium-low heat, adding a splash of chicken broth or water if the sauce has thickened too much. Alternatively, individual portions can be quickly reheated in the microwave. For longer storage, this dish freezes surprisingly well in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Absolutely! The sauce can be made a day or two in advance and stored separately from the pasta in the refrigerator. When ready to serve, simply reheat the sauce gently, cook fresh pasta, and combine. If you combine everything ahead of time, the pasta may absorb too much sauce, but it will still taste delicious when reheated with a little extra liquid.
Yes, this recipe is very versatile for adding extra vegetables! You can sauté diced bell peppers, sliced mushrooms, or zucchini along with the shallots and garlic. Fresh spinach or kale can be stirred in at the very end, allowing the residual heat to wilt them. This is a great way to boost the nutritional content and add more texture.
If you love heat, you have a few options! You can use hot ground Italian sausage, increase the amount of red pepper flakes in the sauce, or even add a pinch of cayenne pepper. A drizzle of your favorite chili oil just before serving would also provide an extra kick.
A large, heavy-bottomed skillet or Dutch oven is ideal. The heavy bottom helps distribute heat evenly, preventing the sausage from burning and allowing the sauce to simmer without sticking. Cast iron or stainless steel skillets work wonderfully for achieving that perfect browning on the sausage.
Perfect Pairings & Serving Suggestions
This delectable penne with sausage and tomato cream sauce is a meal in itself, but a few thoughtful accompaniments can elevate it into a truly memorable dining experience. Serve it piping hot, freshly tossed, and garnished generously with freshly shredded Parmesan cheese.
For a classic Italian-American pairing, offer a side of warm, crusty garlic bread or simple toasted bread to soak up every last drop of that incredible sauce. A crisp, fresh dinner salad with a light vinaigrette provides a refreshing contrast to the richness of the pasta, balancing the meal beautifully. Consider a simple green salad with mixed greens, cherry tomatoes, and cucumber.
If you’re looking to add another layer of flavor or texture, a sprinkle of fresh herbs like chopped basil or parsley over the top just before serving adds a burst of freshness and color. For an adult dinner, a glass of medium-bodied red wine, like a Chianti or a Merlot, would complement the savory sausage and tomato notes wonderfully. Enjoy this comforting dish with family and friends, savoring every forkful!
Explore More Delicious Pasta Recipes
If you love the versatility and comfort of pasta, you’re in for a treat! Here are a few more fantastic pasta recipes to add to your rotation:
- Cajun Chicken Pasta
- Sausage, Penne, and Peas
- Bacon Chicken Ranch Pasta
- One Pot Sloppy Joe Pasta
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Penne with Tomato Sage Sausage Sauce
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 16 ounces penne pasta (about 14-16 ounces, cooked al dente)
- 1 pound ground pork sausage (mild, regular, or hot Italian sausage)
- ½ cup minced shallots (about 2-3 medium shallots)
- 1 teaspoon minced garlic (about 2 cloves, freshly minced)
- 28 ounces diced tomatoes (two 14 ounce cans, undrained)
- 1 teaspoon dried oregano
- 1 teaspoon dried sage (or 1/2 teaspoon ground sage)
- ⅛ teaspoon red pepper flakes (adjust to taste for more heat)
- ½ cup heavy whipping cream
- freshly shredded Parmesan cheese (for garnish)
Things You’ll Need
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Large saucepan (for cooking pasta)
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Large skillet (heavy-bottomed is best for the sauce)
Before You Begin
- This recipe is wonderfully versatile! You can easily halve it if you’re cooking for fewer servings, or scale it up for a larger gathering.
- While penne pasta is featured, feel free to use your favorite pasta shape like spaghetti, ziti, rigatoni, or mostaccoli. Each shape will interact with the creamy sauce a little differently, offering a unique eating experience.
- For the sausage, any type of ground pork sausage will work beautifully – choose mild, regular, or hot based on your spice preference. For a different flavor profile, or if you prefer a leaner option, ground beef, chicken, or turkey can be substituted.
- Don’t forget to reserve some pasta water before draining! A splash of starchy pasta water can be added to the sauce at the end if it’s too thick, helping it cling to the pasta perfectly.
Instructions
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Cook the penne pasta according to package directions until al dente. Drain well, reserving about ½ cup of the starchy pasta water for later use if needed.
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In a large, heavy-bottomed skillet, add the ground pork sausage, minced shallots, and minced garlic.
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Cook over medium heat for about 5 minutes, stirring frequently to crumble the sausage until it is lightly browned and thoroughly cooked. Drain any excess fat from the skillet if necessary, leaving a thin layer for flavor.
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Stir in the undrained diced tomatoes, dried oregano, dried sage, and red pepper flakes. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, for 4 minutes to allow the flavors to meld.
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Return the drained penne pasta to its original pot or a large serving bowl.
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Add the prepared tomato and sausage sauce along with the heavy whipping cream to the pasta.
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Stir everything together gently over low heat for one minute, or until the sauce is well combined, warm, and coats the pasta evenly. If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency.
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Serve immediately, garnished generously with freshly shredded Parmesan cheese.
Expert Tips & FAQs
- To store leftovers, place them in an airtight container in the refrigerator for 3-4 days. Reheat gently in a skillet over medium-low heat until warmed through, or use a microwave for individual servings. Add a touch of water or broth when reheating if the sauce has thickened.
- Enhance your meal by serving this pasta with extra freshly grated Parmesan cheese, a side of warm garlic bread, and a crisp, refreshing dinner salad.
- For added depth, a splash of dry red wine can be added to the skillet after browning the sausage, allowing it to deglaze the pan and reduce before adding the tomatoes.
- Always taste and adjust seasonings, including salt and pepper, before serving. The flavors will deepen as the sauce simmers.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on August 20th, 2009 and has since been updated with new photos and expert tips. Recipe credit from The Complete 15 Minute Gourmet by Paulette Mitchell, made with a few tweaks.