This one-pot Penne Pasta with Sausage packs a flavor punch with a rich, creamy tomato base surrounding savory sausage and pasta. It's total comfort in a bowl, and boom - ready in 30 minutes or less!
ONION and SAUSAGE: In a large, heavy-bottomed pot, heat the oil over high heat. Add the onion and garlic. Sauté for 2 minutes or until the onions are golden. Push to the sides of the pot and add the sausage to the center of the pot. Allow it to sear briefly, then break it apart and cook until no longer pink.
ADD TOMATOES & PASTA: Add in tomato paste, Italian seasoning, plus salt and pepper to taste (I add 1 tsp salt and ½ tsp pepper). Sauté, stirring constantly, for 1 minute. Add crushed tomatoes and chicken broth. Stir. Finally, add in pasta and stir to submerge in the liquid.
SIMMER: Bring the mixture to a simmer (bubbling gently). Once simmering, reduce the heat to medium-low. Cook for 12-15 minutes, stirring occasionally to prevent the pasta from sticking. Continue cooking until the pasta is nearly done.
FINISH: Pour in the cream and continue simmering for an additional 1-2 minutes or until the pasta is al dente. It's ok if it's saucy, the pasta will continue to absorb liquid as it sits.
ENJOY: Take the pot off the heat and give the pasta a good stir. Serve hot in bowls. If desired, garnish with ripped fresh basil and a sprinkle of grated Parmesan cheese. Enjoy!
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Notes
Note 1: Italian sausage: Depending on personal preference, use mild or spicy sausage -- either work. Sausage comes in different-sized packages -- as long as you're in the general ballpark, this recipe will work just fine. We use one pound, but if you have a 19-ounce package, throw it all in if you like -- you'll just have a meatier sauce. If using Italian sausages with casings, be sure to remove the casings before cooking. We do not drain off the grease in this recipe, but you can if you'd like.
Note 2: Tomato paste: Stick to tomato paste; it's far more concentrated than other tomato products and we need it for this recipe.
Note 3: Heavy cream: We 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.