Italian Sausage and Penne Pasta

Victoria Ross


Another Facebook recipe that sounded so good that I made it that night. Quick, easy and had me thinking about it again a few days later. Such a good mix of flavors. I did tweek it a bit to my liking and it is a perfect, uncomplicated dish to make. Enjoy!

★★★★★ 2 votes
10 Min
25 Min
Stove Top


16 oz box of penne pasta white or tricolor
2 Tbsp
olive oil
1 lb
sweet italian sausage links, casings removed and crumbled
1/2 tsp
crushed red pepper flakes
1/2 c
diced red onion
4 clove
garlic, minced
1 c
sliced mushrooms
1 Tbsp
28 oz can of diced tomatoes, drained
1 1/2 c
heavy whipping cream or you can use half and half( i used heavy cream)
1/2 tsp
1 tsp
black pepper
1 tsp
italian seasoning
1/2 c
shredded parmesan cheese
shredded parmesan for topping
parsley, fresh or dried for sprinkling


1Heat olive oil in a large skillet over medium heat. Add crumbled sausage and crushed red pepper. Cook until sausage is no longer pink, stirring frequently about 8 minutes. While your sausage is cooking, start your water for your pasta to cook in. Melt butter in a small skillet over medium heat and cook mushrooms until they begin to brown.
2Add onion and garlic to sausage in skillet. Cook until onion is tender and sausage is light brown, stirring occasionally. When your pasta water comes to a boil, cook penne to desired doneness. When pasta is done drain well and return to cooking pot.
3Add tomatoes, cream, salt, pepper, Italian Seasoning, and browned mushrooms to sausage in skillet. Stir to mix and then add the 1/2 cup shredded parmesan cheese and stir. Simmer until mixture slightly thickens, about 5 minutes.
4When sausage mixture has thickened and looking yummy add it to drained pasta in the large pot. Give it a good stir to get a good mixture of ingredients. Plate your serving and sprinkle with desired amount of parsley and shredded parmesan. Enjoy, I know I do!

About this Recipe

Course/Dish: Pasta, Pork
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy