One-pot, creamy, and full of cozy comfort—this Sausage Penne Pasta is exactly the kind of weeknight meal that seems like it took forever to make but really comes together in under an hour. Think browned Italian sausage, a bright note of garlic, hearty stewed tomatoes, and a luxuriously silky cream sauce that clings to every ridged penne. It’s easy to scale, freezer-friendly, and a family-pleaser. Below I walk you through the ingredients, a few quick tips to make the sauce extra velvety, and clear step-by-step directions so your dinner night turns out effortless and delicious.

Why this Sausage Penne Pasta works

This pasta balances hearty and creamy in the best way. The Italian sausage brings savory depth and a touch of spice, while the stewed tomatoes add acidity and texture. Heavy whipping cream softens those edges and creates a sauce that coats the pasta beautifully. A handful of freshly shredded Parmesan at the end ties everything together with a nutty, salty finish. The recipe is straightforward and forgiving—perfect for cooks at any skill level.

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)

Make-ahead and serving suggestions

You can brown the sausage and prepare the sauce up to two days ahead; cool completely and store in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of cream or milk to loosen the sauce if it has thickened. Leftovers also freeze well—place cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Serve this Sausage Penne Pasta with a crisp green salad, roasted vegetables, or simple garlic bread for a satisfying meal.

Tips for success

Salt your pasta water well—this is your chance to season the pasta from the inside out.
Drain, but don’t over-drain, the stewed tomatoes so you keep some of their juices to enrich the sauce.
Brown the sausage in batches if necessary to get good caramelization. Those browned bits boost flavor in the sauce.
If the sauce is too thin after you add cream, simmer a few minutes to reduce and thicken. If it’s too thick, stir in reserved pasta water a tablespoon at a time.
Reserve some Parmesan for topping so you have fresh, melty cheese on every plate.

Step-by-step directions

Follow these clear steps to make the Sausage Penne Pasta. I kept the order true to the ingredient list and tightened each step so it’s easy to follow without changing any amounts.

Bring a large pot of salted water to a vigorous boil. Add 16oz penne pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta cooking water. Drain the pasta and set it aside while you finish the sauce.
While the pasta is cooking, heat a large skillet or sauté pan over medium-high heat. Add the 1lb Italian sausage, mild, breaking it into pieces with a wooden spoon as it cooks. Brown the sausage, stirring occasionally, until no pink remains and the meat has golden-brown bits—about 6 to 8 minutes.
Once the sausage is browned, reduce the heat to medium and add 2 tsp minced garlic to the pan. Cook the garlic with the sausage for 30 to 60 seconds, stirring constantly, until fragrant. Be careful not to let the garlic burn, as it will turn bitter.
Add 1 1/2 to 2 cans Italian stewed tomatoes, drained and roughly chopped, directly into the skillet with the sausage and garlic. Stir to combine, scraping up any browned bits from the bottom of the pan. Allow the tomatoes and sausage mixture to simmer gently for 3 to 4 minutes so the flavors meld.
Pour in 1 1/2 cup heavy whipping cream and stir to incorporate. Bring the sauce to a gentle simmer over medium-low heat. Add 1/2 tsp salt and 1/4 tsp dried basil, stirring to distribute the seasonings evenly through the sauce.
Let the sauce simmer for 4 to 6 minutes, stirring occasionally, until it slightly thickens. If it becomes too thick, add a splash of the reserved pasta water (a tablespoon at a time) until the sauce reaches a glossy, spoon-coating consistency.
Turn off the heat and stir in 3/4 cup of the shredded Parmesan cheese (save the remaining 1/4 cup plus a bit more for serving). Mix until the cheese melts into the sauce and creates a creamy texture. Taste and adjust seasoning with additional salt if needed.
Add the cooked, drained penne pasta to the skillet and gently toss until every piece is coated in the creamy sausage-tomato sauce. If the sauce needs loosening, stir in more reserved pasta water a tablespoon at a time until you reach the desired consistency.
Serve the Sausage Penne Pasta hot, topped with the remaining shredded Parmesan cheese. Offer extra cheese at the table for anyone who likes a cheesier finish. Garnish with a sprinkle of dried basil if desired.

Flavor variations and add-ins

Want to switch this up? Try one of these easy variations:

Add a handful of baby spinach or chopped kale to the sauce during the last 2 minutes of simmering for extra color and nutrients.
Stir in a pinch of red pepper flakes with the garlic if you prefer a touch of heat.
For a deeper tomato flavor, stir in a tablespoon of tomato paste with the sausage before adding the stewed tomatoes.
For a brighter finish, squeeze a little lemon juice over each serving or add a teaspoon of lemon zest to the sauce at the end.

Equipment

Large pot for boiling pasta
Large skillet or sauté pan for cooking sausage and making sauce
Wooden spoon or spatula
Measuring cups and spoons

Nutritional notes

This Sausage Penne Pasta is a rich, satisfying dish due to the heavy whipping cream and shredded Parmesan. If you’d like to lighten it slightly without compromising flavor, you can reduce the heavy whipping cream by 1/4 cup and substitute that portion with low-sodium chicken or vegetable broth, stirring well to maintain a creamy texture. Keep in mind that any modification will change the mouthfeel and richness of the final dish.

Final thoughts

There’s something comforting about a bowl of creamy noodles studded with savory sausage and bright tomato pieces. This Sausage Penne Pasta offers the ideal balance: substantial enough for hungry appetites but simple enough for busy nights. The recipe is intentionally flexible; once you’ve mastered the base, try swapping in different cheeses, greens, or spice levels to make it your own.

Happy cooking—may your kitchen be warm, the sauce be silky, and your dinner table full of smiles.

Sausage Penne Pasta

A creamy, savory penne pasta with Italian sausage and tomatoes that comes together quickly for a satisfying weeknight meal.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 8 servings

Ingredients Equipment Method Notes

Ingredients

16 oz penne pasta
1 lb 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

Equipment

Large Pot
Large Skillet
Colander
Wooden Spoon

Method

Bring a large pot of salted water to a boil and cook the penne according to the package directions until al dente; drain and set aside.
Meanwhile, heat a large skillet over medium heat. Add the Italian sausage and minced garlic and cook, breaking the sausage into pieces, until no longer pink, about 4–5 minutes; drain excess fat if necessary.
Add the drained, chopped stewed tomatoes, heavy whipping cream, salt, dried basil, and 1/2 cup of the shredded Parmesan to the skillet; stir to combine and bring to a gentle boil over medium heat.
Reduce the heat and simmer uncovered, stirring occasionally, until the sauce thickens, about 6–8 minutes.
Toss the drained penne with the sausage-tomato cream sauce until evenly coated.
Serve immediately and garnish with the remaining shredded Parmesan cheese.