This penne with sausage and tomato cream sauce is the easiest, quickest weeknight dinner packed with flavor!
Why this recipe works
Penne with sausage and tomato sauce is hearty, filling, and so easy to prepare. If you chop and measure out everything ahead of time, it comes together in a snap.
Ground pork sausage adds a lot of flavor to this meal as it is, but when paired with a rich, slightly creamy tomato-based sauce that’s seasoned with oregano, sage, and red pepper flakes plus garlic and shallots – you can bet it’s swimming with flavor. Whenever it’s on sale we stock up for easy meals like this pasta or colorful stuffed peppers.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PASTA – We used penne pasta, but you can use any kind of pasta you prefer here! Spaghetti, ziti, rigatoni, mostaccoli – you name it.
SAUSAGE – Grab a pound of ground sausage. Regular, mild, or hot all work. You can easily substitute with ground beef if preferred.
How to Make Penne with Tomato Sage Sausage Sauce
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cook the penne according to package directions.
- Add the sausage, shallots, and garlic to a large heavy bottomed skillet.
- Cook over medium heat, stirring to crumble the sausage, for 5 minutes, or until lightly browned and thoroughly cooked. Drain sausage if needed.
- Stir in the tomatoes, oregano, sage, and red pepper flakes. When the liquid comes to a boil, cook, stirring occasionally, for 4 minutes.
- When the penne is done, drain well, and return to the pasta pan.
- Add the tomato sauce and cream to the pasta.
- Stir over low heat for one minute or until warm.
- Garnish the servings with Parmesan cheese.
Frequently Asked Questions & Expert Tips
How do you store leftover pasta?
Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a skillet over medium-low heat until warmed through or pop it in the microwave.
Serving Suggestions
Serve penne with sausage tomato sauce along with garlic bread and a crisp dinner salad. Enjoy warm with a garnish of parmesan cheese.
Ingredients
- 16 ounces penne pasta 14-16 ounces
- 1 pound ground pork sausage
- 1/2 cup minced shallots
- 1 teaspoon minced garlic
- 28 ounces diced tomatoes two 14 ounce cans
- 1 teaspoon dried oregano
- 1 teaspoon dried sage or 1/2 teaspoon ground sage
- 1/8 teaspoon red pepper flakes
- 1/2 cup heavy cream
- freshly shredded Parmesan cheese
Things You’ll Need
Large saucepan
Large skillet
Before You Begin
- You can easily halve this recipe for less servings.
- We used penne pasta, but you can use any kind of pasta you prefer here! Spaghetti, ziti, rigatoni, mostaccoli – you name it.
- Grab a pound of ground pork sausage. Regular, mild, or hot all work. You can easily substitute with ground beef if preferred.
Instructions
Cook the penne according to package directions.
Add the sausage, shallots, and garlic to a large skillet.
Cook over medium heat, stirring to crumble the sausage, for 5 minutes, or until lightly browned and thoroughly cooked. Drain sausage if needed.
Stir in the tomatoes, oregano, sage, and red pepper flakes. When the liquid comes to a boil, cook, stirring occasionally, for 4 minutes.
When the penne is done, drain well, and return to the pasta pan.
Add the tomato sauce and cream to the pasta.
Stir over low heat for one minute or until warm.
Garnish with parmesan cheese.
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a skillet over medium-low heat until warmed through or pop it in the microwave.
- Serve with parmesan cheese, garlic bread, and a dinner salad.
Nutrition
Serving: 1serving | Calories: 462cal | Carbohydrates: 50g | Protein: 18g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 380mg | Potassium: 523mg | Fiber: 3g | Sugar: 5g | Vitamin A: 392IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 3mg
