Penne in Cream Sauce with Sausage

Penne in Cream Sauce with Sausage


This may not look like much but this is one heavenly dish.

I do believe that about seven years ago this recipe was the most searched, downloaded and read recipe on Epicurious (my most favorite foodie website).  What’s not to love.  Cream, parmesean cheese, sausage.  Oh my, excuse me, but I do believe I am becoming weak in my knees.

You can lighten this up just a little by using spicy chicken sausage and half and half but just don’t skimp on using a good quality Parmesan cheese.  Here is to a quick and easy week night meal.  Manja!!


Oh, I know what you’re saying right now…..what, heavy cream?  Doesn’t she realize swim suit season is right around the corner?

Just remember, an indulgence every once in a while isn’t really so bad for you!!  Hey, we only live once!


Now in a large 12″ skillet add your garlic, chopped onions and your sausage.  I recommend hot Italian sausage, but if you’re not into spicy then use a mild or sweet.  The better quality your sausage, the better your sauce will be.


Once the sausage has browned, drain off any extra fat (we want all those calories to come from the cream :))

Over medium high heat add the wine.  Stir until most has evaporated.


Now add in the tomatoes and cream.  I have to puree my tomatoes because of those pesky picky eaters in my house.


The recipe calls for Parmesan cheese but I like Grana Padano better.  Not as tangy and the husband likes it better.  I MUST please the king!

The recipe also calls for parsley, but I don’t like parsley and I am the cook.  It also suggests to put mozzarella cheese and the Parmesan cheese mixed into the pasta and sauce.  I just like sprinkling the Grana Padano on top, and hey, I’m the cook.

It’s good being the cook!

 

Penne in Cream Sauce with Sausage
 
Prep time
Cook time
Total time
 
One of my most favorite, easy and delicious weeknight dinner. You can substitute a turkey sausage for a lower fat version. Always a winner in my house!!
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 4-6
Ingredients
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 pound hot Italian sausage
  • ⅔ cup white wine
  • 1 14½-ounce can diced peeled tomatoes with juices (flavored with basil) and puree with emmersion blender
  • 1 cup heavy cream
  • 6 tablespoons chopped Italian parsley
  • 1 pound penne pasta
  • 1 cup freshly grated Parmesan cheese
  • ½ cup mozzarella cheese-shredded
Instructions
  1. Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic, and saute until tender, about 3 minutes or so.
  2. Add sausage to the garlic and onion, saute until golden brown and cooked through, breaking up with back of spoon. Drain any excess fat from skillet.
  3. Add wine to skillet and boil until almost all liquid evaporates. About 2 minutes. Add tomatoes and simmer 3 minutes.
  4. Add cream and simmer until sauce thickens slightly, about 5 minutes.
  5. Stir in 4 tablespoons parsley. Season to taste with salt and pepper. Remove from heat. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
  6. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; transfer to large bowl.
  7. Bring sauce to simmer. Pour sauce over pasta. Add ¾ cup parmesan cheese and ½ cup mozzarella cheese and toss to coat. Sprinkle with remaining ¼ cup parmesan cheese and 2 tablespoons parsley. Serves 4-6

Penne in Cream Sauce with Sausage
from epicurious.com
Serves 4-6

1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
3 garlic cloves, minced
1 pound hot Italian sausage
2/3 cup white wine
1 14 1/2-ounce can diced peeled tomatoes with juices (flavored with basil) and puree with emmersion blender
1 cup heavy cream
6 tablespoons chopped Italian parsley

1 pound penne pasta

1 cup freshly grated Parmesan cheese
1/2 cup mozzarella cheese-shredded

Melt butter with oil in heavy large skillet over medium-high heat.  Add onion and garlic, and sauge until tender, about 3 minutes or so. Add sausage to the garlic and onion, saute until golden brown and cooked through, breaking up with back of spoon.  Drain any excess fat from skillet.  Add wine to skillet and boil until almost all liquid evaporates.  About 2 minutes.  Add tomatoes and simmer 3 minutes.  Add cream and simmer until sauce thickens slightly, about 5 minutes.  Stir in 4 tablespoons parsley.  Season to taste with salt and pepper.  Remove from heat.  (Sauce can be prepared 1 day ahead.  Cover and refrigerate.)

Cook pasta in large pot of boiling salted water until tender but still firm to bite.  Drain pasta; transfer to large bowl.

Bring sauce to simmer.  Pour sauce over pasta.  Add 3/4 cup parmesan cheese and 1/2 cup mozzarella cheese and toss to coat.  Sprinkle with remaining 1/4 cup parmesan cheese and 2 tablespoons parsley.  Serves 6.

 

4 Comments

  1. “It’s good being the cook!” It’s good for us, your friends, that you have this sentiment. We are happier and chunkier for it!

  2. ….well, I am chunkier for it. Some people say that they use fat free evaporated milk to substitute for the cream. I’ll have to try it one day to see if it works. That way we can just be happy!

  3. I made this last night for a friend’s family and my own. So easy (thanks to the pictures) and so good. I used calabrese (sp?) sausage. Thanks Mel! You’re the best!!

  4. Lynne Pautsch says:

    Made this tonight for the family, they loved it of course! Especially my son who thinks anything with sausage and cheese = delicious! This was an easy recipe that I will make for my family or would be great for company too. Melissa, thank you for making my life easier, I can always find something new to try for dinner!

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