Penne with Italian Sausage

This rich and rustic Penne with Italian Sausage pairs perfectly browned, savory sausage with a robust tomato sauce. It is the ultimate comfort food that comes together in under 40 minutes—ideal for a cozy weeknight dinner or feeding a hungry crowd.

The Sunday Pasta Ritual:
Growing up, Sunday meant one thing in my house: Pasta. The air was always thick with the scent of simmering garlic, fennel, and slow-cooked meat. But as I moved across the country, those weekend gatherings became harder to attend. I missed the warmth of that crowded table and the hearty meals that anchored our family.

One particularly chilly Tuesday, feeling incredibly nostalgic, I decided to recreate a taste of home. I didn't have all day to let a traditional ragù bubble away, so I improvised. I swapped the slow-cooked beef for vibrant, punchy Italian sausage and paired it with penne pasta. The ridged tubes were perfect for catching the rich tomato sauce. When I took my first bite, the familiar, comforting flavors transported me right back to Grandma’s kitchen. It’s been my go-to "hug in a bowl" ever since, and now, it's a staple at my own family dinners.

Ingredients

1 lb. penne pasta

Olive oil 

1 lb. Italian sausage (sweet, mild or hot, casings removed)

1 medium onion, diced optional 

3-4 cloves garlic, sliced

1/2 cup dry white wine or chicken broth

1-28-oz. can crushed tomatoes 

1/2 tsp. Italian seasoning,  optional 

Salt and freshly ground black pepper, to taste

Freshly grated Parmesan cheese

Fresh basil, for serving

Directions:

Bring a large pot of salted water to a boil. Cook the penne pasta al dente according to the package instructions. Reserve about 1 cup of pasta water before draining, then set the pasta aside.

Heat a large, heavy-bottomed skillet over medium-high heat. Add the sausage (removed from its casing) and crumble it with a wooden spoon. Cook until browned, about 5-6 minutes. Transfer the sausage to a plate, leaving behind about a tablespoon of the rendered grease in the pan.

Toss the diced onion into the same skillet and cook until translucent, about 3-4 minutes. Add the minced garlic and Italian seasoning, cooking for another minute until incredibly fragrant.

Pour in the white wine (or chicken broth) to deglaze the pan, scraping up any delicious browned bits from the bottom. Let the liquid reduce by half. Stir in the crushed tomatoes, then return the cooked sausage to the pan. Let the sauce simmer on low for 15-20 minutes to allow the flavors to meld beautifully.

Add the cooked penne to the skillet, tossing well so the pasta is thoroughly coated in the sauce. If the sauce is too thick, splash in a little of that reserved pasta water until you reach your desired consistency. Season with salt and pepper.

Serve hot, topped with a generous dusting of fresh Parmesan cheese and torn basil! This rich and rustic Penne with Italian Sausage pairs perfectly browned, savory sausage with a robust tomato sauce.

Why This Combination Works. 

You might wonder why this specific pairing is such a powerhouse in the kitchen. It comes down to basic food science and texture: 

The Shape Matters: 

Penne is a short, tubular pasta. When cooked al dente, the hollow center and signature ridges (rigate) trap the chunky bits of sausage and hold onto the rich sauce far better than a smooth spaghetti noodle ever could. 

Pre-Seasoned Perfection: 

Italian sausage is already loaded with garlic, salt, and aromatic fennel seeds. As it browns, it renders a beautifully seasoned fat that becomes the aromatic base for the entire dish. 

Flavor Balance: 

The richness and slight heat of the sausage slice right through the acidity of the tomatoes, creating a wonderfully balanced, hearty mouthful.

Recipe courtesy of chef Frank A. Saulle 

Watch the full video on YouTube:

https://youtu.be/8IyFBvVMz6g?si=mf-taZ4L4HCGRp97