Creamy sausage, tender pasta, one pot, rich flavors—an easy, satisfying meal ideal for busy nights.
# What you'll need:
→ Main
01 - 1 pound Italian sausage, casing removed
02 - 12 ounces penne pasta, uncooked
03 - 1 medium yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 3 cups low-sodium chicken broth
06 - 1 cup heavy cream
07 - 1 can (14.5 ounces) diced tomatoes, drained
08 - 1 cup freshly grated Parmesan cheese
09 - 2 tablespoons olive oil
10 - 1 teaspoon kosher salt
11 - 0.5 teaspoon freshly ground black pepper
12 - 0.5 teaspoon dried Italian herbs
# Method:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Add sausage, breaking it into small pieces, and cook until browned and cooked through, about 6 minutes.
02 - Add chopped onion and minced garlic to the sausage. Stir and cook until the onion turns translucent, around 3 minutes.
03 - Pour in chicken broth, heavy cream, diced tomatoes, Italian herbs, salt, and black pepper. Mix until ingredients are fully incorporated.
04 - Stir in uncooked penne pasta. Ensure all pasta is submerged in the liquid.
05 - Bring the mixture to a boil, then reduce heat to medium-low. Cover and cook for 13–15 minutes, stirring every few minutes, until the pasta is tender and most liquid is absorbed.
06 - Stir in grated Parmesan cheese. Cook for an additional 2 minutes until the cheese is melted and the sauce reaches a creamy texture. Adjust seasoning as needed.
