Penne Pasta

5 from 1 vote

One-pot Penne Pasta with Sausage is creamy, savory, and packed with flavor. With a rich tomato sauce, hearty sausage, and tender pasta, it’s comfort food ready in 30 minutes!

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American

Keyword: penne pasta

Servings: servings

Author: Chelsea Lords

Cost: $12.67

Equipment

Large, heavy-bottomed pot

Ingredients

1 tablespoon olive oil
1-1/2 cups diced yellow onion 1 large
1 tablespoon minced garlic 3 cloves
1 pound Italian sausage see note 1
1 tablespoon Italian seasoning
2 tablespoons tomato paste see note 2
14 ounces crushed tomatoes
Salt and pepper
1 (32-ounce) container chicken stock or broth, 4 cups
4 cups penne pasta
3/4 cup heavy cream see note 3
Fresh basil optional
Parmesan cheese optional

US - Metric

Instructions

In a large, heavy-bottomed pot, heat the oil over high heat. Add the onion and garlic. Sauté for 2 minutes or until onions are golden. Push to the sides of the pot and add sausage to the center. Allow it to sear briefly, then break it apart and cook until no longer pink.
Add tomato paste, Italian seasoning, plus salt and pepper to taste (I add 1 tsp salt and 1/2 tsp pepper). Sauté, stirring constantly, for 1 minute. Add crushed tomatoes and chicken broth. Stir. Add pasta and stir to submerge in the liquid.
Bring the mixture to a simmer (bubbling gently). Once simmering, reduce heat to medium-low. Cook 12–15 minutes, stirring occasionally to prevent the pasta from sticking. Continue cooking until pasta is nearly done.
Pour in the cream and continue simmering an additional 1–2 minutes or until pasta is al dente. It’s ok if it’s saucy; the pasta will continue to absorb liquid as it sits.
Take the pot off the heat and give the pasta a good stir. Serve hot. If desired, garnish with ripped fresh basil and a sprinkle of grated Parmesan cheese. Enjoy!

Notes

Note 1: Sausage comes in different-sized packages—as long as you’re in the general ballpark, this recipe will work just fine. If using Italian sausages with casings, be sure to remove the casings before cooking. I do not drain off the grease in this recipe, but you can if you’d like.

Note 2: Stick to tomato paste for this recipe; it’s far more concentrated than other tomato products.

Note 3: I don’t recommend swapping out milk for the heavy cream. The cream balances the acidity of the tomato paste and has enough fat to properly thicken. Nut milks don’t work well, either.

Storage: Let leftovers cool, then transfer to an airtight container. Store in the fridge for up to 3 days. Reheat in the microwave or on the stove until warmed through.

Nutrition