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Cheesy Sausage Penne in Garlic Parmesan Creamy Tomato Sauce

Rich, cheesy sausage penne pasta in a creamy garlic parmesan tomato sauce, perfect for a fast, comforting dinner ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesy Sausage Penne
  • 12 oz penne pasta
  • 2 tbsp olive oil for sautéing sausage and garlic
  • 12 oz Italian sausage mild or hot, casings removed
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika for subtle smoky warmth
  • 4 cloves garlic minced
  • 0.75 cup smooth tomato sauce no chunks
  • 0.75 cup heavy cream
  • 4 oz cream cheese softened
  • 1.5 cups shredded mozzarella cheese
  • 0.75 cup freshly grated Parmesan cheese
  • 0.5 tsp Italian seasoning
  • 0.25 tsp red pepper flakes optional
  • 0.25 cup fresh parsley chopped, for garnish
  • 0.5 cup reserved pasta water as needed to adjust sauce consistency

Equipment

  • Large Pot
  • Large Skillet
  • Spoon or Spatula

Method
 

  1. Step 1: Bring a large pot of salted water to a boil and cook the penne until al dente. Reserve ½ cup of pasta water before draining.
  2. Step 2: Heat olive oil in a large skillet over medium heat. Add Italian sausage (casings removed) and break it apart. Cook 6–8 minutes until browned and no longer pink.
  3. Step 3: Add minced garlic to the skillet and sauté for 30 seconds to 1 minute until fragrant, being careful not to burn.
  4. Step 4: Pour in smooth tomato sauce and stir to combine, loosening browned bits from the pan.
  5. Step 5: Stir in heavy cream until smooth and creamy.
  6. Step 6: Add softened cream cheese in chunks and stir continuously until melted and sauce thickens.
  7. Step 7: Sprinkle in shredded mozzarella and freshly grated Parmesan. Stir gently until cheeses melt into a glossy sauce.
  8. Step 8: Season with Italian seasoning and red pepper flakes (if using). Adjust salt and pepper to taste.
  9. Step 9: Add cooked penne to the skillet and toss to coat evenly. Add reserved pasta water a little at a time if the sauce is too thick.
  10. Step 10: Remove from heat, sprinkle with chopped fresh parsley, and serve immediately while warm and gooey.

Notes

Swap heavy cream with half-and-half or plant-based cream for a lighter or dairy-free version. Add spinach, kale, or roasted red peppers for extra veggies. Leftovers keep well refrigerated for 3-4 days and reheat gently with added milk or pasta water.