Power Packed Creamy Pasta with Sausage
This recipe delivers a restaurant-quality meal perfect for any weeknight, proving you don't have to choose between convenience and craving. It features perfectly cooked penne pasta enveloped in a luscious, thick white cream sauce, studded with savory browned Italian sausage and finished with a nutty kick from Parmesan cheese.
Equipment
- Large pot
- Large skillet or Dutch oven
- Colander
- Slotted spoon
- Wooden spoon or spatula
- Chef's knife
- Cutting board
- Cheese grater
- Measuring cups and spoons
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- ½ cup chicken broth
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cups reserved pasta water
- Salt, to taste
- Freshly cracked black pepper, to taste
- ¼ cup fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of heavily salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve at least 2 cups of the starchy pasta water, then drain the pasta.
- While the pasta cooks, heat a large skillet or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, for 5-7 minutes until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the skillet.
- Reduce the heat to medium. Add the chopped onion to the skillet and sauté for 4-5 minutes until softened and translucent.
- Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
- Pour in the chicken broth to deglaze the pan, using your spoon to scrape up any flavorful browned bits from the bottom. Let it simmer and reduce for about 2 minutes.
- Lower the heat to medium-low and slowly pour in the heavy cream. Stir gently and allow it to warm through without boiling. Stir in the grated Parmesan cheese until it has completely melted and the sauce has started to thicken.
- Season the sauce with salt and a generous amount of freshly cracked black pepper.
- Return the cooked sausage to the sauce. Add the drained pasta to the skillet and toss to combine.
- Pour in about 1/2 cup of the reserved pasta water, stirring continuously until the sauce becomes silky and clings to the pasta. If the sauce is too thick, add another splash of pasta water until you reach the desired consistency.
- Let everything simmer together for 1-2 minutes to allow the pasta to absorb the flavors of the sauce. Serve immediately, garnished with fresh parsley and another grind of black pepper.
Notes
Key Tips: Do not overcook the pasta, as it will continue to cook in the sauce. Avoid boiling the sauce after adding the cream and cheese to prevent it from breaking. The starchy pasta water is essential for creating a smooth, emulsified sauce that clings to the pasta.
Variations: For added depth, deglaze the pan with a splash of dry white wine (like Pinot Grigio) before adding the chicken broth. For an earthy flavor, add 8 oz of sliced cremini mushrooms with the onions. For a gentle heat, add a pinch of red pepper flakes with the garlic.
Substitutions: You can use chicken, turkey, or plant-based sausage. Rigatoni, ziti, or fusilli are great pasta alternatives. A few handfuls of fresh spinach can be wilted into the sauce at the end for added nutrients.
Serving Suggestion: This dish pairs perfectly with a simple green salad tossed in a lemon vinaigrette and a side of crusty garlic bread to soak up the extra sauce.