This penne with sausage and tomato cream sauce is the easiest, quickest weeknight dinner packed with flavor!
Why this recipe works
Penne with sausage and tomato sauce is hearty, filling, and so easy to prepare. If you chop and measure out everything ahead of time, it comes together in a snap.
Ground pork sausage adds a lot of flavor to this meal as it is, but when paired with a rich, slightly creamy tomato-based sauce that’s seasoned with oregano, sage, and red pepper flakes plus garlic and shallots – you can bet it’s swimming with flavor. Whenever it’s on sale we stock up for easy meals like this pasta or colorful stuffed peppers.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PASTA – We used penne pasta, but you can use any kind of pasta you prefer here! Spaghetti, ziti, rigatoni, mostaccoli – you name it.
SAUSAGE – Grab a pound of ground sausage. Regular, mild, or hot all work. You can easily substitute with ground beef if preferred.
How to Make Penne with Tomato Sage Sausage Sauce
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cook the penne according to package directions.
- Add the sausage, shallots, and garlic to a large heavy bottomed skillet.
- Cook over medium heat, stirring to crumble the sausage, for 5 minutes, or until lightly browned and thoroughly cooked. Drain sausage if needed.
- Stir in the tomatoes, oregano, sage, and red pepper flakes. When the liquid comes to a boil, cook, stirring occasionally, for 4 minutes.
- When the penne is done, drain well, and return to the pasta pan.
- Add the tomato sauce and cream to the pasta.
- Stir over low heat for one minute or until warm.
- Garnish the servings with Parmesan cheese.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a skillet over medium-low heat until warmed through or pop it in the microwave.
Serving Suggestions
Serve penne with sausage tomato sauce along with garlic bread and a crisp dinner salad. Enjoy warm with a garnish of parmesan cheese.
More Pasta Recipes
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Penne with Tomato Sage Sausage Sauce
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 16 ounces penne pasta 14-16 ounces
- 1 pound ground pork sausage
- ½ cup minced shallots
- 1 teaspoon minced garlic
- 28 ounces diced tomatoes two 14 ounce cans
- 1 teaspoon dried oregano
- 1 teaspoon dried sage or 1/2 teaspoon ground sage
- ⅛ teaspoon red pepper flakes
- ½ cup heavy whipping cream
- freshly shredded Parmesan cheese
Things You’ll Need
Before You Begin
- You can easily halve this recipe for less servings.
- We used penne pasta, but you can use any kind of pasta you prefer here! Spaghetti, ziti, rigatoni, mostaccoli – you name it.
- Grab a pound of ground pork sausage. Regular, mild, or hot all work. You can easily substitute with ground beef if preferred.
Instructions
- Cook the penne according to package directions.
- Cook over medium heat, stirring to crumble the sausage, for 5 minutes, or until lightly browned and thoroughly cooked. Drain sausage if needed.
- Stir in the tomatoes, oregano, sage, and red pepper flakes. When the liquid comes to a boil, cook, stirring occasionally, for 4 minutes.
- When the penne is done, drain well, and return to the pasta pan.
- Add the tomato sauce and cream to the pasta.
- Stir over low heat for one minute or until warm.
- Garnish with parmesan cheese.
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a skillet over medium-low heat until warmed through or pop it in the microwave.
- Serve with parmesan cheese, garlic bread, and a dinner salad.
Nutrition
This post originally appeared here on August 20th, 2009 and has since been updated with new photos and expert tips. Recipe credit from The Complete 15 Minute Gourmet by Paulette Mitchell, made with a few tweaks.
Amanda Davis
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Maret says
It’s surprising how much flavor with so few ingredients! I used pork sausage with sage I had on hand, and, of course, omitted the dried/ground sage. Otherwise I followed the recipe as written. Easy and tasty. Thank you!
Stephanie Hicks says
I have made this twice now, using Rigatoni because we love that shape pasta the best! I also bought sage breakfast ground sausage at Whole Foods, so it made it so easy! I still added the oregano in and extra cream. This recipe is so versatile, I will add chopped red pepper next time too, we love this recipe, thank you!
Wanda says
This is one of the best easy and quick recipes I’ve come across online… and I came across it almost ten years ago here! It is forgiving with the type of pasta you use (mafalda or bow ties for me), the onion you use (I’ve done them all, sometimes in combination) and you can add or reduce your seasonings (except the sage) to your liking. It is fabulous and reheats beautifully for leftovers (we are a party of two).
Laura Raymond says
It was great! Easy to make! I used sage sausage in leu of adding sage, did not add oregano because I had canned tomato with onion, oregano, garlic, did not have green onion so I finely chopped red onion which I always have on hand and though I always keep heavy cream on hand I did not think it needed it. I did add a small can of tomato sauce which did not overpower. So easy to add lib with this recipe and still come out with a great outcome.
Althea says
The instructions call for tomato sauce but it is not listed in the ingredient list.
Amanda Formaro says
It’s not referring to canned tomato sauce, but rather to the sauce you made during the recipe.
Christine says
Just made this yummy and easy thanks