Penne Pasta with Sausage

This is one of those dinners I come back to over and over again.

It's simple, comforting, and comes together with ingredients I usually have on hand. Sometimes I roast the sausage and vegetables on a sheet pan, and other times I make everything in one skillet. Either way, dinner gets on the table without a lot of fuss.

The penne soaks up the sauce, the Italian sausage adds plenty of flavor, and a little Parmesan on top finishes it off perfectly. It's one of those meals that's easy enough for a busy weeknight but good enough to make when family or friends stop by.

Why You'll Love This Recipe

• Ready in about 30 minutes.

• Made with simple ingredients.

• Easy to customize with whatever vegetables you have.

• Great for leftovers.

• Comfort food that doesn't require hours in the kitchen.

  
  

Ingredients

Before you start, gather these simple ingredients. Most of them are pantry staples or easy to find at your local grocery store.

• 1 pound Italian sausage (casings removed if using links)

• 12 ounces penne pasta

• 1 tablespoon olive oil

• 1 medium onion, finely chopped

• 3-5 cloves garlic, minced

• 1 can (14 ounces) crushed tomatoes

• 1/2 cup chicken broth or water

• 1/4 cup dry white wine (optional but adds great flavor)

• 1 teaspoon dried oregano

• 1/2 teaspoon red pepper flakes (optional for a little heat)

• Salt and pepper to taste

• Fresh basil or parsley for garnish

• Grated Parmesan cheese for serving

  
  

How to Make Penne Pasta with Sausage

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

   
   

2. Brown the sausage: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon. Cook until browned and cooked through, about 6-8 minutes. Remove sausage from the pan and set aside.

   
   

3. Sauté the aromatics: In the same skillet, add the chopped onion and cook until soft and translucent, about 4 minutes. Add the garlic and cook for another 30 seconds until fragrant.

   
   

4. Build the sauce: Pour in the white wine (if using) and let it simmer for 2 minutes to reduce slightly. Add the crushed tomatoes, chicken broth, oregano, red pepper flakes, salt, and pepper. Stir to combine.

   
   

5. Simmer: Return the sausage to the pan and let the sauce simmer gently for 10 minutes. If the sauce gets too thick, add a splash of the reserved pasta water to loosen it up.

   
   

6. Combine pasta and sauce: Add the cooked penne to the skillet and toss everything together until the pasta is well coated.

   
   

7. Serve: Garnish with fresh basil or parsley and a generous sprinkle of Parmesan cheese.

Make It Your Own

• Swap the sausage: Try turkey or chicken sausage for a lighter option.

• Add veggies: Bell peppers, zucchini, or kale work great. Just sauté them with the onions.

• Make it creamy: Stir in a splash of cream or a dollop of ricotta at the end for a richer sauce.

• Spice it up: Use hot Italian sausage or add extra red pepper flakes.

• Use fresh herbs: If you have fresh oregano or thyme, toss some in for extra flavor.

Storage & Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, warm the pasta in a skillet over medium-low heat with a splash of chicken broth or water to loosen the sauce. You can also microwave individual servings until heated through.

This recipe is just as delicious the next day, making it a great option for meal prep or an easy lunch.

A Few Questions You Might Have

Can I make this ahead of time?

Yes! You can make the sauce a day or two in advance and keep it in the refrigerator. When you're ready to eat, cook the pasta fresh and toss everything together.

Can I freeze it?

Yes. The sauce freezes well for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator and reheat before serving. For the best texture, cook the pasta fresh.

What vegetables go well in this recipe?

Mushrooms, spinach, zucchini, kale, and bell peppers are all great additions. Sauté them with the onions or stir fresh spinach into the sauce during the last few minutes of cooking.

What should I serve with penne pasta and sausage?

Garlic bread and a simple green salad are my favorite sides. Caesar salad, roasted broccoli, or roasted asparagus are great choices too.

A Few Final Thoughts

This is one of those dinners that always ends up in our regular rotation. It's simple enough for a busy weeknight, but it still feels a little special.

Serve it with garlic bread and a simple salad, and you've got a meal everyone will be happy to sit down to.

If you make it, I'd love to hear what you think or how you made it your own. Leave a comment below and let me know!

Thanks for stopping by The Schmidt Table. I hope this recipe finds its way to your table soon.