Description
This comforting Penne with Tomato Sage Sausage Sauce is a hearty pasta dish featuring ground pork sausage simmered with aromatic shallots, garlic, tomatoes, and fragrant herbs like sage and oregano. Finished with a touch of cream and sprinkled with freshly shredded Parmesan, this recipe delivers rich flavors in just 30 minutes, perfect for a satisfying weeknight dinner.
Ingredients
Pasta
- 16 ounces penne pasta
Sauce
- 1 pound ground pork sausage
- 1/2 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)
- 1/8 teaspoon red pepper flakes
- 1/2 cup heavy whipping cream
Garnish
- Freshly shredded Parmesan cheese
Instructions
- Cook the pasta: Cook the penne according to the package directions until al dente. Drain and set aside.
- Cook the sausage mixture: In a large skillet over medium heat, add the ground pork sausage, minced shallots, and garlic. Stir often to crumble the sausage and cook for about 5 minutes until it is lightly browned and cooked through. Drain excess fat if necessary.
- Add tomatoes and spices: Stir in the diced tomatoes, dried oregano, dried sage, and red pepper flakes into the skillet. Bring the mixture to a boil, then reduce heat and cook for about 4 minutes, stirring occasionally, allowing flavors to meld and the sauce to slightly thicken.
- Combine pasta and sauce: Return the drained penne pasta to the pot. Pour the tomato sausage sauce and the heavy whipping cream over the pasta.
- Heat through: Stir the pasta mixture over low heat for about one minute or until warmed through, ensuring everything is well combined.
- Serve: Plate the pasta and garnish generously with freshly shredded Parmesan cheese before serving.
Notes
- Drain excess fat from the cooked sausage to prevent the dish from becoming too greasy.
- Adjust red pepper flakes to your desired spice level.
- Fresh sage can be used as a substitute for dried for a more vibrant flavor.
- This dish pairs well with a simple green salad and crusty bread.
- Leftovers store well in the refrigerator for up to 3 days.
