If cozy, comforting dinners are your jam, this Sausage Penne Pasta is everything you want on a weeknight — creamy, cheesy, and packed with savory flavor. It’s the kind of pasta that warms you from the inside out and leaves the kitchen smelling like an Italian trattoria. In this recipe, tender penne is tossed with browned Italian sausage and a rich, silky tomato-cream sauce, finished with sharp Parmesan. Simple pantry staples come together quickly, making this a reliable go-to when you need a satisfying meal with minimal fuss.

Why you’ll love this Sausage Penne Pasta

One-skillet sauce: The sauce develops directly in the pan with the cooked sausage, building flavor as you go.
Comforting and familiar: The combination of tomatoes, cream, and Parmesan delivers a luxurious, well-rounded sauce.
Easy to scale: Double it for a crowd or halve it for a cozy night for two — the proportions hold up beautifully.
Quick to make: From start to table in about 30 minutes when your pasta is boiling while you make the sauce.

Ingredients

▢16oz penne pasta
▢1lb Italian sausage, mild
▢2 tsp minced garlic
▢1 1/2-2 cans Italian stewed tomatoes, drained and chopped
▢1 1/2 cup heavy whipping cream
▢1/2 tsp salt
▢1/4 tsp dried basil
▢1 cup Parmesan cheese, shredded (divided)

Notes on ingredients and prep

Use a reliable brand of penne so the pasta holds its shape. For the Italian sausage, choose a mild variety that matches your flavor preference; remove the casings if necessary and crumble the sausage as it cooks. Canned stewed tomatoes vary in salt and seasoning; I list a range of 1 1/2 to 2 cans so you can control the texture and tomato intensity. If you like a chunkier sauce, use two cans; for a smoother creamier sauce, 1 1/2 cans works well. Keep the Parmesan shredded and divided — some is stirred into the sauce, and the rest is reserved for topping when serving.

Taste and texture

The dish balances meaty richness with bright tomato tang and a velvety cream finish. Italian sausage brings savory depth, while the heavy whipping cream softens the acidity of the tomatoes into a luscious sauce that clings to each penne tube. The Parmesan rounds things out with a nutty, salty finish. Adjust the salt to your taste because some Parmesan and canned tomatoes already contain sodium.

Equipment

Large pot for boiling pasta
Large skillet or sauté pan
Wooden spoon or spatula
Colander
Measuring cups and spoons

Step-by-step directions

Follow these directions to make the Sausage Penne Pasta. The directions are written in a clear, stepwise order and use the exact ingredient names and quantities listed above.

Bring a large pot of salted water to a boil. Add 16oz penne pasta and cook according to the package directions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta in a colander and set aside.
While the pasta cooks, heat a large skillet over medium heat. Add the 1lb Italian sausage, breaking it up with a wooden spoon or spatula. Cook until the sausage is browned and cooked through, about 6–8 minutes. If there is excess fat in the pan, carefully drain off most of it, leaving enough to flavor the sauce.
Add 2 tsp minced garlic to the skillet with the cooked sausage. Sauté the garlic with the sausage for about 30–45 seconds, stirring frequently, until fragrant but not burned.
Stir in 1 1/2-2 cans Italian stewed tomatoes, drained and chopped. Mix the tomatoes with the sausage and garlic, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 2–3 minutes so the flavors start to meld.
Pour in 1 1/2 cup heavy whipping cream and stir to combine. Bring the sauce to a gentle simmer over medium-low heat, stirring occasionally to prevent scorching. Allow the sauce to cook for about 3–5 minutes, until it begins to thicken slightly.
Season the sauce with 1/2 tsp salt and 1/4 tsp dried basil. Taste and adjust seasoning as needed; remember Parmesan will add saltiness later, so err on the conservative side.
Stir in 1/2 cup of the shredded Parmesan cheese into the sauce until melted and fully incorporated. If the sauce seems too thick, add a splash of the reserved pasta cooking water (start with 1–2 tablespoons) to loosen it to your preferred consistency. Continue adding small amounts until the sauce coats the back of a spoon.
Add the cooked and drained penne pasta to the skillet. Toss gently to coat each piece of penne with the sauce. If needed, add more reserved pasta water to get a silky texture that clings to the noodles.
Once the pasta is well coated and heated through, remove the skillet from the heat. Sprinkle the remaining 1/2 cup shredded Parmesan cheese over the top and toss briefly to combine. Let the dish sit for a minute so the cheese melts into the sauce.
Serve the Sausage Penne Pasta hot, garnished with any additional Parmesan if desired. Divide into bowls and enjoy right away.

Make-ahead and storage

You can prepare the sauce ahead of time and refrigerate it for up to 3 days. When ready to serve, reheat the sauce gently in a skillet over low heat and add the freshly cooked penne, or warm the refrigerated sauce separately and toss it with reheated pasta. Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop with a splash of water or cream to refresh the sauce’s texture.

Variations and add-ins

Vegetable boost: Add chopped spinach, diced bell peppers, or mushrooms when you add the tomatoes. Sauté until tender before adding the cream.
Spicy kick: Use hot Italian sausage or add a pinch of red pepper flakes with the dried basil for heat.
Herb swap: Fresh basil or parsley stirred in at the end brightens the dish. Add a handful of chopped fresh herbs right before serving.
Cheese upgrade: Stir in a little shredded mozzarella for extra gooeyness, or finish with a sprinkling of pecorino romano for sharper, tangy notes.

Serving suggestions

This Sausage Penne Pasta pairs well with a bright green salad tossed in a lemony vinaigrette or a simple side of garlic-roasted broccoli. For bread options, a warm crusty baguette or garlic bread is perfect for sopping up any leftover sauce. A chilled glass of white wine or sparkling water with lemon complements the richness of the dish.

Troubleshooting

If the sauce is too thin: Simmer it a bit longer to reduce, or stir in a couple more tablespoons of grated Parmesan to thicken it up.
If the sauce is too thick: Add a splash of the reserved pasta cooking water or a little extra cream to loosen it.
If the flavors taste flat: Check the salt level, and add a bit more salt or a squeeze of lemon to brighten the sauce.
If the sausage clumps: Break it up finely while browning and stir frequently so it cooks evenly and mixes well with the sauce.

Final thoughts

This Sausage Penne Pasta is the kind of recipe that becomes a staple: straightforward, forgiving, and versatile. The combination of sausage, tomatoes, cream, and Parmesan creates a deeply satisfying dish that’s easy to adapt to what you have on hand. Whether you’re feeding family, friends, or just treating yourself, this pasta delivers big comfort without complicated steps.

Make it tonight, and remember to taste as you go — small adjustments during cooking will ensure every bite is perfectly balanced.