Penne with Italian sausage and tomatoes
- Preparation 15 min
- Cooking 25 min
- Servings 4 to 6
- Freezing Absolutely
Ads
🍝 Two recipes that made a baby
When two pasta recipes love each other very much and have a baby, you get this legendary big dish. Nicely browned sausage, a generous tomato sauce softened with a touch of cream, fresh basil on top. It’s comforting, it’s generous, it’s the kind of dish you make with your eyes closed on a Tuesday night and everyone asks for seconds.
🧀 Nonna’s trick: the parmesan rind
The little secret that changes everything is letting a parmesan rind simmer right in the sauce. It melts slowly, releasing its salt and umami, and gives your tomato sauce an insane depth. You pull it out before serving and wonder how you ever lived without it. Keep your rinds in the freezer. They’re worth their weight in gold in soups and sauces.
👦 The dinner that gets everyone out of their room
This is the kind of dinner that gets everyone out of their room without even having to call twice. Easy to make, kids love it, and there’s always enough left over to throw together lunches for the whole week. Comfort in a bowl, no stress required.
Ads
Ads
🧀 The parmesan rind, nonna’s secret
Never throw away your parmesan rinds again. Keep them in the freezer and drop one into your sauce. As it simmers, it releases its salt and umami, giving any sauce or soup an incredible depth of flavor. Just pull it out before serving. It’s free, it’s easy, and it transforms the dish.
🌭 Brown the sausage, don’t just cook it
Take the time to let the sausage meat get a good color in the pan before adding the onion. That beautiful golden crust is where all the grilled flavor in the dish comes from. If you stir constantly, the meat steams instead of browning. Leave it alone for a few minutes between stirs.
🌶️ Mild or hot, your call
The recipe works just as well with mild Italian sausage as with hot. Mild for a family-friendly dish the kids will devour, hot (with the red pepper flakes) for more of a kick. You can even mix half and half for the best of both worlds.
💧 Pasta water to loosen, if needed
This recipe makes a good amount of sauce, so it’s rarely necessary. But if you add more pasta or find it a little dry, the reserved cooking water (full of starch) helps bind the sauce to the pasta and makes it silky. Add it one small ladle at a time.
🥬 A variation with spinach
To sneak some greens into dinner, throw a big handful of fresh spinach into the sauce at the same time as the cream. It wilts in seconds and blends right into the dish without the kids even noticing. Simple and totally worth it.
🍱 Even better the next day
Leftovers keep for 3 to 4 days in the fridge and make perfect lunches. The kind your coworkers will envy. Reheat gently with a small splash of water or cream to bring the sauce back to life. You can also freeze the dish: since the sauce is mostly tomato-based, it reheats really well.
✅ What to serve with my penne with Italian sausage?
A crispy garlic bread for dipping, a well-dressed green salad for freshness, and you’re golden. If you want to go full Italian, serve it after my Tomato bruschetta or alongside my Meatballs in tomato sauce (Polpette).
Ads
For the pasta
- 1 lb (454 g) penne
For the sauce
- 2 tbsp (30 ml) extra virgin olive oil
- 1 lb (450 g) Italian sausage meat (mild or hot, to your taste)
- 1 small yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- 3 tbsp (45 ml) tomato paste
- ½ cup (125 ml) white wine
- 1 can (796 ml) whole Italian tomatoes, crushed by hand
- ½ tsp (2.5 ml) red pepper flakes (optional)
- 1 tsp (5 ml) Italian seasoning
- 1 large parmesan rind (optional but strongly recommended)
- ¼ cup (60 ml) 35% whipping cream
- Salt and pepper, to taste
- 10 large fresh basil leaves, chopped + a little more for serving
- ½ cup (125 ml) freshly grated parmesan + a little more for serving
Ads
Preparation
- Bring a large pot of salted water to a boil and cook the penne al dente according to package directions. Reserve about ½ cup (125 ml) of cooking water, then drain.
- Meanwhile, heat the olive oil in a large pot over medium-high heat. Crumble in the sausage meat and cook for 5 to 6 minutes, stirring occasionally, until nicely browned.
- Add the onion and cook for 3 to 4 minutes until translucent, then add the garlic and cook 1 minute more. Stir in the tomato paste and white wine, and cook for 1 minute.
- Add the crushed tomatoes, red pepper flakes, Italian seasoning, and parmesan rind. Let simmer over low heat for 10 to 15 minutes, stirring occasionally, until the sauce has thickened.
- Stir in the cream and let simmer for 2 minutes. Season with salt and pepper, then remove the parmesan rind. Add the drained penne, mix well, and add a splash of cooking water if needed.
- Remove from heat, stir in the fresh basil and grated parmesan. Serve immediately, topped with a generous amount of parmesan and fresh basil leaves.
Mild or hot Italian sausage, depending on how much heat you want. Mild gives you a well-rounded dish the whole family will love, while hot adds spice and character. Buy it as loose sausage meat, or simply remove the casing from whole sausages and crumble the meat into the pan. The quality of the sausage makes a real difference in the dish.
It’s all about depth. As it simmers in the sauce, the parmesan rind melts slowly and releases its salt and umami, giving the dish a rich, rounded flavor you can’t get any other way. It’s an old Italian grandmother trick. Just remove it before serving. Always keep your rinds in the freezer. They’re gold in sauces and soups.
Yes. The 35% cream gives the silkiest texture, but you can use 15% cooking cream for a lighter version, or even evaporated milk. You can also use less, or skip it entirely for a pure, more rustic tomato sauce. The dish will still be great. Just a little less velvety.
Absolutely, and it’s actually even better the next day. Keep it for 3 to 4 days in the fridge and reheat gently with a splash of water or cream to bring the sauce back to life. It also freezes really well since the base is mostly tomato. It’s the ultimate weekday lunch companion.
Crispy garlic bread and a well-dressed green salad, and you’re all set. For a full Italian meal, start with my tomato bruschetta or serve the penne alongside my meatballs in tomato sauce (polpette).
Ads
Ads
Ads
Ads
Ads