This Italian Sausage Penne Pasta is a cozy, weeknight-friendly dinner that comes together in just 30 minutes. Tender penne is tossed in a rich, tomato-based sausage sauce, scented with garlic, onion, and classic Italian herbs. Finished with Parmesan and fresh basil, it’s hearty, satisfying, and full of comforting flavor.
Ingredients
- 12 oz (340 g) penne pasta
- 1 lb (450 g) Italian sausage (mild or spicy), casings removed
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese, plus more for serving if desired
- Fresh basil leaves, for garnish
Instructions
- Cook the penne pasta in a large pot of salted boiling water until al dente according to package directions. Reserve about 1/2 cup of pasta water, then drain and set aside.
- Meanwhile, in a large skillet, warm the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 3–4 minutes.
- Add the Italian sausage to the skillet, breaking it up with a spoon. Cook until browned and fully cooked through, about 5–7 minutes. Drain excess fat if necessary.
- Stir in the minced garlic and cook for 1 minute, just until fragrant, stirring constantly to avoid burning.
- Pour in the crushed tomatoes, then add the dried oregano, dried basil, salt, and pepper. Stir to combine, bring to a gentle simmer, and cook for about 10 minutes to let the flavors meld.
- Add the cooked penne to the skillet with the sausage-tomato sauce. Toss well to coat the pasta evenly, adding a splash of reserved pasta water if the sauce seems too thick. Cook for another 2–3 minutes until heated through.
- Remove from heat and stir in the grated Parmesan cheese. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with extra Parmesan cheese and fresh basil leaves.
Variation
- Swap the penne for another short pasta like rigatoni, ziti, or farfalle use whatever you have on hand.
- Add vegetables such as sliced bell peppers, mushrooms, or spinach to the sauce for extra color and nutrition.
- Make it cheesy-baked: transfer the combined pasta and sauce to a baking dish, top with mozzarella and extra Parmesan, and broil until bubbly and golden.
Cooking Notes
- Salt the pasta water generously; it should taste like the sea to properly season the penne from the inside out.
- If your sausage releases a lot of fat, spoon off some before adding garlic and tomatoes to keep the sauce from becoming greasy.
- Simmering the sauce for at least 10 minutes deepens the flavor, but you can simmer a bit longer on low heat if you have extra time.
Serving Suggestions
- Serve with a simple green salad dressed with lemon and olive oil to balance the richness of the sausage and cheese.
- Pair with warm crusty bread or garlic bread to soak up every bit of the flavorful sauce.
- Finish the plates with an extra sprinkle of Parmesan, freshly cracked black pepper, and a few basil leaves for a restaurant-style touch.
Tips
- Prep ingredients (chopped onion, minced garlic, grated Parmesan) before you start cooking so the recipe flows quickly.
- For the best texture, cook the penne just to al dente; it will continue to soften slightly when tossed with the hot sauce.
- Taste and adjust seasoning at the very end Parmesan and sausage both add salt, so you may need less than you think.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving)
- Calories: 480 kcal
- Protein: 22 g
- Sodium: 820 mg
Frequently Asked Questions
- Can I use turkey or chicken sausage instead of pork?
Yes, turkey or chicken Italian sausage works well and lightens up the dish slightly. Just cook it the same way, making sure it’s fully browned and cooked through. - Can I make this ahead of time?
You can cook the sauce up to 2 days in advance and store it in the fridge. Reheat the sauce and toss with freshly cooked pasta just before serving for the best texture. - How can I make this recipe spicier?
Use hot Italian sausage, add a pinch of red pepper flakes when you sauté the garlic, or both for extra heat. - Is this dish freezer-friendly?
The sausage-tomato sauce freezes well for up to 3 months. Cool completely, freeze in an airtight container, and thaw overnight in the fridge before reheating and tossing with fresh pasta.
Conclusion
This Italian Sausage Penne Pasta brings together simple pantry staples and bold, comforting flavor in just half an hour. Al dente penne, savory sausage, and a garlicky tomato sauce finished with Parmesan and basil make this a reliable crowd-pleaser. It’s easy enough for busy weeknights, yet satisfying and special enough to share with guests.
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Italian Sausage Penne Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
This Italian Sausage Penne Pasta is a cozy, weeknight-friendly dinner that comes together in just 30 minutes. Tender penne is tossed in a rich, tomato-based sausage sauce, scented with garlic, onion, and classic Italian herbs. Finished with Parmesan and fresh basil, it’s hearty, satisfying, and full of comforting flavor.
Ingredients
Scale
- 12 oz (340 g) penne pasta
- 1 lb (450 g) Italian sausage (mild or spicy), casings removed
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese, plus more for serving if desired
- Fresh basil leaves, for garnish
Instructions
- Cook the penne pasta in a large pot of salted boiling water until al dente according to package directions. Reserve about 1/2 cup of pasta water, then drain and set aside.
- Meanwhile, in a large skillet, warm the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 3–4 minutes.
- Add the Italian sausage to the skillet, breaking it up with a spoon. Cook until browned and fully cooked through, about 5–7 minutes. Drain excess fat if necessary.
- Stir in the minced garlic and cook for 1 minute, just until fragrant, stirring constantly to avoid burning.
- Pour in the crushed tomatoes, then add the dried oregano, dried basil, salt, and pepper. Stir to combine, bring to a gentle simmer, and cook for about 10 minutes to let the flavors meld.
- Add the cooked penne to the skillet with the sausage-tomato sauce. Toss well to coat the pasta evenly, adding a splash of reserved pasta water if the sauce seems too thick. Cook for another 2–3 minutes until heated through.
- Remove from heat and stir in the grated Parmesan cheese. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with extra Parmesan cheese and fresh basil leaves.
Notes
- Reserve a bit of pasta water to help loosen the sauce and make it cling beautifully to the penne.
- Adjust spice level by choosing mild or hot Italian sausage, or mix the two for balance.
- For a creamier version, stir in a splash of heavy cream or half-and-half at the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480 kcal
- Sugar: 7 g (approx.)
- Sodium: 820 mg (approx.)
- Fat: 20 g (approx.)
- Saturated Fat: 7 g (approx.)
- Unsaturated Fat: 12 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 52 g (approx.)
- Fiber: 4 g (approx.)
- Protein: 22 g (approx.)
- Cholesterol: 55 mg (approx.)
Keywords: Italian sausage penne pasta, easy pasta recipe, weeknight dinner, sausage pasta, 30 minute meal